01 -
Line a large baking sheet with parchment paper. Gather tools including a food processor or blender for crushing Oreos, an electric mixer for blending cream cheese and crumbs, and a 3.8 cm cookie scoop for portioning.
02 -
Using a food processor or blender, pulse the Red Velvet Oreos until finely crushed. Avoid large pieces to ensure even texture in the mixture.
03 -
In a large bowl, beat softened cream cheese using an electric mixer until smooth. Gradually incorporate Oreo crumbs until forming a moist, uniform dough. Adjust consistency by adding crumbs or cream cheese as needed.
04 -
Scoop 3.8 cm portions of the mixture and roll into smooth balls. Arrange on the parchment-lined tray and refrigerate for at least 2 hours to firm up. Alternatively, freeze for 30 minutes but avoid complete freezing to prevent cracking during dipping.
05 -
Melt green candy melts using a double boiler over low heat, stirring constantly until smooth. Alternatively, microwave on defrost power in 30-second intervals, stirring in between to avoid overheating.
06 -
Using a fork or toothpick, dip each chilled ball into the melted candy coating, tapping off excess. Place back on the parchment. If candy hardens, gently re-melt. Drizzle additional melted candy if desired and immediately top with a red candy heart before coating sets.
07 -
Refrigerate the dipped balls until the coating is fully set. Store in an airtight container in the refrigerator for up to one week. Serve arranged on a festive tray.