Step 1: Prepare the Oreo Balls

1. Line a baking sheet with parchment paper for placing the Oreo balls.

2. In a food processor or a large resealable bag with a rolling pin, crush 36 Oreo cookies into fine crumbs.

3. In a large bowl, combine the Oreo crumbs with 8 oz softened cream cheese. Mix with a spoon or hand mixer until well blended and a dough-like consistency forms.

4. Using a small cookie dough scoop (about 1 tbsp), form the mixture into balls. Roll each ball between your hands until smooth.

5. Place the balls on the prepared baking sheet and chill in the refrigerator for at least 30 minutes to firm up.

   • Tip: Chilling makes the balls easier to dip; longer chilling (up to 2 hours) is fine.

Step 2: Melt the White Chocolate

1. Break 1 lb white almond bark chocolate into squares and place in a microwave-safe bowl.

2. Microwave for 1 minute, then stir. Continue heating in 10–20-second intervals, stirring after each, until only a few small bits remain. Stir until fully melted and smooth.

   • Tip: Avoid overheating to prevent seizing; if too thick, add ½ tsp vegetable oil to thin.

Step 3: Dip the Oreo Balls

1. Using a fork, dip each chilled Oreo ball into the melted white chocolate, coating it fully. Gently tap the fork to shake off excess chocolate.

2. Place the coated ball back on the parchment-lined baking sheet. Repeat with all balls.

3. Let the chocolate harden at room temperature for 10–15 minutes. If a thicker coating is desired, dip each ball again after the first layer sets.

   • Tip: Work in batches to keep the chocolate smooth, reheating briefly if it thickens.

Step 4: Prepare the Colored Candy Melts

1. In two separate microwave-safe bowls, place 12 oz red candy melts in one and 12 oz blue candy melts in the other.

2. For each, microwave for 30 seconds, stir, then heat in 10–20-second intervals, stirring after each, until only a few bits remain. Stir until fully melted.

3. Transfer each melted color to a plastic squeeze bottle for easy drizzling.

   • Tip: If you don’t have squeeze bottles, use a spoon or small piping bag, but bottles offer better control.

Step 5: Decorate the Oreo Balls

1. Drizzle the red melted candy over the set white chocolate-coated Oreo balls in a zigzag or random pattern.

2. Repeat with the blue melted candy, creating a colorful, firework-like effect.

3. Immediately sprinkle red, white, and blue sprinkles over the wet drizzles to ensure they stick.

4. Let the drizzles harden at room temperature for 10–15 minutes or refrigerate for 5 minutes to speed up setting.

   • Tip: Work in small batches to prevent the drizzles from setting before adding sprinkles.

Step 6: Store and Serve

1. Store the finished Oreo balls in an airtight container in the refrigerator until ready to serve, up to 1 week.

2. Serve chilled or let sit at room temperature for 10 minutes for a softer texture.

   • Tip: Arrange on a patriotic platter or in mini cupcake liners for a festive presentation.