Ingredients:

  • 1 package (350g) Golden Oreo cookies
  • 8 oz (225g) full-fat cream cheese, softened to room temperature
  • 12 oz (340g) green candy melts
  • 1 tsp (5ml) coconut oil
  • 36 small candy eyeballs
  • 1/4 cup (15g) red heart-shaped sprinkles

Instructions:

  1. Place the Golden Oreos into the food processor and pulse until the cookies are a fine, sand-like powder.
  2. Add the softened cream cheese to the processor and pulse in short bursts until a thick, cohesive dough forms and pulls away from the sides.
  3. Using a cookie scoop, portion the dough into 1-inch balls and roll them between your palms to smooth the surface.
  4. Place the balls on a parchment-lined baking sheet and freeze for 15–20 minutes to firm up.
  5. Combine candy melts and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until glossy and fluid.
  6. Using a fork, dip each chilled ball into the green chocolate, lifting and shaking gently to remove excess coating.
  7. Immediately press one candy eyeball and a few red heart sprinkles onto the top of each truffle before the shell hardens.