Line a large baking sheet with parchment.
In a food processor, add the Oreo cookies and pulse a few times into fine crumbs. You can also use a blender or place them in a zip closure plastic baggie and crush them with a rolling pin.
24.4 ounces Red Velvet Oreos
In a large mixing bowl, add the softened cream cheese and blend with an electric hand mixer on high speed until smooth.
8 ounces cream cheese
Add the Oreo crumbs and mix the two together well.
Using a 1.5” cookie scoop, scoop the mixture and roll into smooth balls with your hands and place onto the prepared baking tray.
Place the try in the refrigerator at least for at least 2 hours to chill before dipping so they hold their shape.
Set aside ½ cup of the candy wafers to use for the drizzle after dipping if you’d like.
15 ounces light green candy melts
In a double boiler, add the candy melts and heat over low heat, stirring often, until melted and smooth. Be very careful not to overheat or get any water into the candy or it may saize and be unusable.
Then, using a fork or toothpick, dip each ball into the melted candy. Tap the fork on the edge of the pot to remove excess dripping candy and place it onto baking sheet.
If you’d like to add the extra drizzle, you can drizzle any leftover melted candy with a spoon or knife over top of the balls. Or you can place the reserved ½ cup of candy melts into a microwave safe piping bag. Twist it tight to close and place it in the microwave and melt on a low setting (defrost setting) for 30 seconds. Then massage the bag until fully melted. Repeat for another 30 seconds if needed. (Again, be careful not to overheat it).
Snip a small tip off the bag and drizzle over the coated balls and immediately top with a red candy heart before the drizzle sets.
Red candy hearts
Place them back in the refrigerator to set completely.