In a food process place oreos and grind into crumbs. Depending on the size of your food processor, you may need to do this in two batches.

Once you have all the crumbs of the oreos add in room temperature cream cheese. If cream cheese is not room temperature, you can microwave for 20-30 seconds. You just want to make sure that the cream cheese is not hot to the touch or your mixture will come out runny.

Combine the oreo crumbs with the cream cheese. When the dough comes together in a ball, stop combining.

Remove the blade and fold in sprinkles using a spatula.

Using a cookie scoop, scoop mixture and place on a baking sheet lined with parchment or wax paper.

Place the dough into the freeze for 10-15 minutes until the dough is slightly harden and the dough has dried out a bit. TIP: You don’t want the mixture to freeze completely.

Microwave white chocolate in a bowl for 30 seconds. Stir and put back in the microwave for another 30 seconds. Stir until all the chips are melted and the chocolate mixture is smooth.

If you are using food coloring, add it at this time. You may need to add food coloring two or three times to achieve the right coloring.

Remove the dough from the freezer. Using both hands, roll each piece of dough into a ball.

Dip into the chocolate mixture and place back on the wax lined baking sheet. Top the truffle with sprinkles if using.

Allow the chocolate to harden for about 5 minutes and enjoy!