Pulse 36 Oreos in a food processor until finely crumbled. Add cream cheese and pulse until well blended - the mixture should look like mud.
Form into 24 roughly 1” sized round balls and place on a parchment lined baking sheet. Allow to chill for at least one hour.
With the remaining 12 Oreos, pull them apart and scrape off the filling, then gently break each half into two pieces. Each Oreo will make two bats.
Melt chocolate candy melts according to package directions, and dip the oreo balls one at a time, shaking off the excess chocolate.
While the chocolate is still wet, gently push two of the halved Oreo pieces into the chocolate covered ball, one on each side. Add the eyes. Allow to set and enjoy!
These do need to be refrigerated. They can be made a day or two in advance, and are best stored in an airtight container.Calories are automatically generated. For best results calculate based on your exact ingredients.Prep Time: 20 minutes Chill Time: 1 hour Servings: 24
Serving: 1truffle | Calories: 107kcal
Bat Oreo Truffles https://www.mamalovesfood.com/bat-oreo-truffles/