Halloween Oreo Balls

Directions

1. Pulse 36 Oreos in a food processor until they become fine crumbs.
2. Add 8 oz of softened cream cheese to the food processor and pulse until combined.
3. Transfer the mixture to a bowl and use a rubber spatula to fully incorporate the cream cheese with the Oreo crumbs.
4. Line a baking sheet with parchment paper.
5. Use a cookie scoop to portion the Oreo mixture into balls, placing them on the prepared baking sheet.
6. Roll each ball between your palms to smooth them out.
7. Refrigerate or freeze the Oreo balls for 30 minutes to firm up.
8. Melt 10 oz of Ghiradelli Dark chocolate melting wafers until smooth.
9. Dip half of the chilled Oreo balls into the dark chocolate, then top with Halloween sprinkles.
10. Melt 10 oz of Ghiradelli White vanilla melting wafers until smooth.
11. Dip the remaining Oreo balls into the white melting wafers, then decorate with sprinkles and eyeball candies.
12. Chill the finished Oreo balls in the fridge until set, then store in an airtight container in the fridge until ready to serve.