• First, get out your ingredients! - Grab your Oreos, cream cheese, chocolate, and toppings. You can either use the whole package of Oreos or grab a few out to save for decorating later! (Hint: there are 15 Oreos in one line of a Family Size pack.)
• Blend Oreos into a fine powder - Add to your processor/blender and blend until very fine. If you don’t have a blender – double bag your Oreos in freezer bags. Take a rolling pin and get to work! I like the smash-shake-smash method.
• Mix in Cream Cheese until fully combined - (and optional 1/2 tsp flavored extract) and blend until fully incorporated, scraping down as necessary. You can use your hands or even have your kids mix it together with their hands. (I recommend having them wash their hands first haha).
• Prepare a cookie sheet lined with parchment paper - Makes for easy transportation and clean up.
• Roll Oreo balls + cool them - Roll your mixture into balls and refrigerate for 15-20 minutes or freeze for 10 minutes. Tip: Run your hands under cold water before rolling. This can help prevent sticking. It can also make them look a lot smoother than the picture below.
• Melt the chocolate - With about 3-5 minutes left on your timer, prepare your first chocolate by melting about 1 cup of chocolate in the microwave in 30-second intervals. (See Notes regarding some chocolate tips!) A double boiler could also be used!
• Take your Oreo Balls out of the fridge/freezer - Remove about ¼ of your Oreo Balls from the fridge/freezer, you’ll be working one by one and don’t want them to warm up too much. If they were in the freezer and you plan on using candy melts, move the remaining to the fridge now.
• Coat Oreo Balls in Melted Chocolate - Begin coating your Oreo Balls by taking your butter knife in your non-dominant hand and scooping just a tiny bit of chocolate onto the end. Gently plop your Oreo ball down onto that chocolate. Keeping your knife nice and level, spoon a generous amount (one big spoonful to start) over top of your Oreo Ball. Most of the chocolate will smoothly fall down the sides. Fill in any gaps by spooning chocolate onto the gaps, rather than again over top. If it falls in, simply scoop it out and plop it back onto your knife so the excess chocolate has a chance to drip down!
• Transfer the coated Oreo Ball to dry - Once the Oreo ball has been covered in melted chocolate, use the back of your spoon and gently push your chocolate-coated creation back onto the parchment paper.

Decorating

• Decorate the Oreo Ball! - Top with any crushed Oreos, sprinkles, etc. immediately before it sets and will bounce right off! If you want to add a chocolate drizzle, allow 10-15 minutes for the Oreo balls to chill and set in the fridge.
• Prepare your drizzle chocolate - If drizzling, prepare your opposite color in the microwave and spoon into a baggie. Snip the bottom tip of the bag just barely. Ideally with your Oreo Ball on another plate/surface, apply pressure to your baggie, and with a back-and-forth motion apply drizzle. Move quickly! Slow and calculated may result in a clumsy appearance.
• Cool the Oreo balls - Set in the freezer for about 10 minutes. Yup, the freezer, because if you’re still with me and trusting the process, it’s time to finish them by cleaning them up a bit.
• Clean up the edges/bottoms - To get rid of the ugly bottom edge and excess chocolate – When slightly frozen, you can simply snap off much of the excess chocolate. What you can’t snap off, cut off! Boil some water or run your sink as hot as it can go and fill a mug. Dip your paring knife in the hot water for a few seconds and wipe dry with a towel. Moving quickly, cut away the excess chocolate. The hot knife helps with a clean edge! Move in a clockwise motion and remember to clean your knife with a damp paper towel between colors of chocolate!