Pulse 4 Oreos in a food processor until finely crumbled. Set aside.
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.
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, sprinkle with reserved crumbled Oreo. Allow to set.
Notes
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.