Step 1: Prep the Baking Trays

1. Line two baking trays with parchment paper to prevent sticking and set them aside.

   • Tip: Wax paper works too, but parchment is sturdier for freezing.

Step 2: Make the Oreo Filling

1. Place the entire package of Oreo cookies in a food processor or high-speed blender and pulse into fine crumbs.

2. In a large mixing bowl, beat the 8-ounce block of softened cream cheese with a hand mixer on high speed until smooth.

3. Add the Oreo crumbs to the cream cheese and mix on medium speed until well combined and dough-like.

   • Tip: If the mixture is too sticky, chill it for 10 minutes to make rolling easier.

Step 3: Shape the Balls

1. Use a 1.5-inch cookie scoop to portion out even-sized balls from the Oreo mixture.

2. Roll each scoop between your palms to create smooth, round balls.

3. Place the balls on the prepared baking trays, dividing them evenly (about 10 per tray).

4. Refrigerate the trays for 2 hours to firm up the balls, or freeze for 15–20 minutes if you’re short on time.

   • Tip: Keep balls uniform for a polished look and easier dipping.

Step 4: Coat with Blue Candy Melts

1. Remove one tray of chilled balls from the refrigerator.

2. In a double boiler over low heat (or a microwave-safe bowl on low setting), melt the 12-ounce bag of blue candy melts, stirring every 30 seconds until smooth.

3. Using a fork, dip one ball at a time fully into the blue melts, ensuring it’s completely coated.

4. Lift the ball with the fork, tapping gently to remove excess coating, and place it back on the tray.

5. Immediately sprinkle white star confetti on the blue-coated balls before the coating sets.

6. Refrigerate the tray for 10–15 minutes to let the coating harden.

   • Tip: Work in small batches to keep the candy melts smooth and the balls cold.

Step 5: Coat with Red Candy Melts

1. Remove the second tray of chilled balls from the refrigerator.

2. In a clean double boiler over low heat, melt the 12-ounce bag of red candy melts, stirring every 30 seconds until smooth.

3. Dip each ball fully into the red melts, tapping to remove excess, and place back on the tray.

   • Tip: If the candy melts thicken, reheat gently to maintain a smooth dipping consistency.

Step 6: Add the White Drizzle

1. Microwave ⅓ cup white melting wafers in a small piping bag in 30-second increments, massaging the bag between intervals until fully melted.

2. Snip a small piece off the tip of the piping bag.

3. Drizzle white lines over the red-coated balls in a zigzag pattern for a festive look.

4. Return the tray to the refrigerator for 10 minutes to set the drizzle.

   • Tip: Practice your drizzle on a piece of parchment to get the flow right before decorating.

Step 7: Serve

1. Keep the Oreo balls refrigerated until ready to serve for the best texture.

2. Arrange on a platter and enjoy!

   • Tip: Let them sit at room temperature for 5 minutes before serving for a slightly softer bite.