Crush the OREO cookies. A blender works best, but a small food processor or a sealed plastic bag with a meat mallet can be used. If using a blender, process half the cookies at a time rather than all 36 at once, and stir the mixture with a fork between blends to achieve the finest consistency.

Mix the crumbs with the cream cheese until well blended.

Use a cookie scoop to measure about 1.5 TBSP of the cookie mixture and roll each scoop into a ball. Place the Oreo balls on a parchment or wax paper lined cookie sheet.

Freeze the balls for about 20-30 minutes before dipping.

Melt the candy coating or melting chocolate in the microwave for about 1 minute 20 seconds. Stir gently until smooth, returning to the microwave in 15 second increments if needed.

Dip each ball in the chocolate and place back on the lined pan.

Place 2 TBSP white chocolate in one sandwich bag and 2 TBSP dark chocolate in another. Microwave for 30 seconds. Gently massage the bag. Snip a tiny corner of the bag and drizzle the opposite chocolate onto each Oreo ball. Remove the cream filling from a reserved Oreo cookie. Place the cookies in a bag and smash. Sprinkle each Oreo ball with cookie crumbs.