Ingredients
Method
- Line a large baking sheet with parchment paper.
- Crush the Oreo cookies, including their filling, into fine crumbs using a food processor.
- Combine the cookie crumbs with softened cream cheese until a thick dough forms.
- Scoop tablespoon-sized portions and roll into balls.
- Arrange on the baking sheet and freeze for 15–20 minutes until firm.
- Melt the white candy melts in a microwave-safe bowl in 30-second intervals, stirring between each.
- Dip each Oreo ball into the melted coating using a fork. Let excess coating drip off before returning it to the parchment.
- Allow a little coating to pool at the bottom to create the ghost shape.
- Press two mini chocolate chips onto each ball while the coating is still wet.
- Let the coating set completely, then refrigerate until serving.
Notes
Regular Oreos work better than Double Stuf for this recipe.
If the coating is too thick, stir in ½ teaspoon of refined coconut oil or vegetable shortening, if needed.
Store in an airtight container in the refrigerator for 5–7 days.
Freeze for up to 2 months.
Mini chocolate chips are an optional fourth ingredient used for decorating.