Prepare the Oreo Mixture : Add the 36 Oreos to a food processor and pulse until they form fine crumbs. Add the softened cream cheese to the processor and blend until the mixture is fully combined and smooth.

Shape the Truffles : Scoop 1 tablespoon of the Oreo mixture and roll it into a ball. Place it on a parchment-lined baking sheet. Continue shaping the rest of the mixture into approximately 36 balls. Place the Oreo balls in the refrigerator and chill for a minimum of 30 minutes, or until they are firm to the touch.

Coat with Chocolate : Place the chocolate in a microwave-safe bowl and melt it in 20–30 second intervals, stirring between each session to avoid burning. Using a fork or dipping tool, dip each chilled Oreo ball into the melted chocolate, ensuring it’s fully coated. Tap off any excess chocolate. Place the coated truffles back onto the parchment-lined baking sheet.

Add Toppings and Set : While the chocolate coating is still soft, quickly sprinkle crushed Oreos over each truffle. Allow the truffles to set at room temperature or in the refrigerator until the chocolate hardens.