Instructions

• Place the 15-ounce package of Oreos in a food processor and process until fine crumbs form.
• Cut the 8 ounces of room-temperature cream cheese into 6–8 pieces and add to the Oreo crumbs.
• Process the mixture until well combined and no visible streaks of cream cheese remain, about 1–2 minutes.
• Using your hands, a 1-inch scoop, or a small spoon, form the mixture into tightly packed 1-inch balls. Place the balls on a parchment-lined baking sheet, leaving a little space between them.
• Chill the truffle balls in the refrigerator for at least 1 hour (or overnight) until firm.
• Prepare the Ghirardelli melting wafers: melt the 12-ounce bag according to the package directions until smooth. Have the additional 12-ounce bag on hand in case you need more coating.
• Dip each chilled truffle into the melted wafers, letting excess coating drip back into the bowl, then return the coated truffle to a parchment-lined baking sheet.
• If using sprinkles, add them immediately after dipping, while the coating is still wet.
• Refrigerate the coated truffles for about 1 hour to set before serving.
• Store any leftovers covered in the refrigerator.