1. Place the Oreo cookies in a food processor and pulse until they become fine crumbs. If you don’t have a food processor, place them in a ziplock bag and crush with a rolling pin until fine.

2. In a large mixing bowl, add the softened cream cheese to the Oreo crumbs. Mix until well combined, forming a sticky dough. If you’re using Irish cream liqueur, add it now for a little extra flavor.

3. Cover the bowl and refrigerate for about 30 minutes. Chilling helps firm up the mixture, making it easier to roll into balls.

4. Once chilled, scoop about 1 tablespoon of the mixture and roll it between your palms to form small balls. Place each ball on a parchment-lined baking sheet. Repeat until all the dough is used.

5. Pop the tray back in the fridge or freezer for 15-20 minutes. This helps the balls hold their shape during the dipping process.

6. Melt the green candy melts in a microwave-safe bowl according to the package instructions. Stir until smooth. If you’re using white chocolate, add a drop or two of green food coloring to achieve a vibrant shade.

7. Remove the Oreo balls from the fridge. Using a fork or a dipping tool, dip each ball into the melted chocolate, ensuring it’s fully coated. Gently tap off any excess chocolate and place the truffle back on the parchment paper.

8. While the coating is still wet, sprinkle the tops of each truffle with green, white, and orange sprinkles to give them that festive Irish look.

9. Allow the truffles to sit at room temperature or place them in the refrigerator until the chocolate coating is completely set.