Line a baking sheet with wax paper and set aside.
Add the Oreos and softened cream cheese cubes to a food processor and pulse on high until smooth. This may take a while because the ingredients are thick. Be sure to stop the processing every so often to scrape down the sides if needed.
1 (14.3oz.) package Oreos, 8 ounces cream cheese
Portion out the Oreo mixture with a small or medium cookie scoop. Roll each scoop into a smooth ball and place them on the prepared baking sheet. Transfer the baking sheet to the freezer for 15 minutes to firm up.
Arrange the Reese's mini cups on wax paper, wide end down, and spray them with the color mist. Let the mist set.
20 Reese’s mini unwrapped cups, gold color mist
When 5 minutes remain of the chill time, heat the almond bark and candy melts in separate microwave-safe bowls, one at a time. Each fo 1 minute to start, then stir and microwave at additional 30-second intervals, stirring between each one until smooth.
6 ounces white almond bark, 6 ounces chocolate almond bark, 12 ounces green candy melts
Remove the Oreo Balls from the freezer and dip them one at a time into the various melted chocolates, coating them completely, and set them back on the baking tray. I like to work in batches of 3, then immediately top the balls with a gold peanut butter cup and decorate with sprinkles quickly before the chocolate hardens.
Christmas Sprinkles
Place back in the refrigerator for at least 30 minutes to allow the Oreo balls to completely set up.