Halloween Oreo Balls

Directions

1. Pulse 36 Oreos in a food processor until they become fine crumbs.
2. Add 8 ounces of softened cream cheese to the food processor and pulse just until combined.
3. Transfer the mixture to a bowl and use a rubber spatula to blend the Oreo crumbs and cream cheese thoroughly.
4. Line a baking sheet with parchment paper.
5. Use a cookie scoop to portion the Oreo mixture onto the prepared baking sheet.
6. Roll each portion into a smooth ball with your hands.
7. Refrigerate or freeze the Oreo balls for 30 minutes to firm up.
8. Melt 10 ounces of Ghirardelli dark chocolate melting wafers until smooth.
9. Dip half of the chilled Oreo balls into the dark chocolate, then decorate with Halloween sprinkles.
10. Melt 10 ounces of Ghirardelli white vanilla melting wafers until smooth.
11. Dip the remaining Oreo balls into the white chocolate, then top with sprinkles and candy eyeballs.
12. Refrigerate the Oreo balls until the chocolate is firm, then transfer to an airtight container and store in the fridge until ready to serve.