1package (8 ounces)cream cheeseat room temperature
1bag (12 ounces)milk chocolate chips
1bag black licorice
Optional: brown jimmies sprinkles
Pulse the full oreos (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
Using a hand held mixer, beat the Oreos and cream cheese together until well combined.
Roll the mixture into balls.
Chill the balls, covered tightly, for an hour in the fridge.
Once the balls are chilled, melt the chocolate chips according to package directions. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different so if needed, I'll just add the oil slowly until it coats the oreo truffles well.
Place a ball on a fork and then spoon the melted chocolate evenly over the ball. Tap the fork holding the ball to remove excess chocolate.
Before it dries, sprinkle the top of the ball with brown sprinkles and then press two candy eyes onto each ball.
Cut the licorice with scissors and press into the cookie ball. Do this before the chocolate has a chance to harden. It's helpful to insert two legs (one on each side) at a time to get leverage to press the legs fully in.