Prepare the Base: Line a baking sheet with parchment paper or wax paper.
Crush OREOS: Add 36 OREO cookies to a food processor and pulse until fine crumbs form (resembling sand texture). Alternatively, place in a zip-top bag and crush with a rolling pin.
Mix Filling: Pour cookie crumbs into a large mixing bowl. Add softened cream cheese and mix thoroughly using an electric mixer or by hand until fully combined into a truffle-like mixture.
Shape Balls: Use a small cookie scoop to portion the mixture into balls (approximately 40 total). Roll into smooth spheres with your hands if needed and place on the prepared baking sheet.
First Chill: Place the entire baking sheet in the freezer for at least 30 minutes to firm up the balls.
Melt Chocolate: Place white vanilla melting wafers in a microwave-safe bowl. Heat for 30 seconds, stir, then continue heating in 15-second intervals until fully melted and smooth.
Dip Balls: Remove balls from freezer. Insert a toothpick into each ball as a handle. Quickly dip into melted white chocolate, rotating to coat all sides evenly. Use a spatula to help with coverage.
Set Coating: Place dipped balls back on parchment paper to harden. If balls become too warm during dipping, return to freezer briefly.
Decorate: Once chocolate has set, use melted chocolate chips or black decorating gel (placed in a piping bag with a small tip cut) to draw on ghost faces (eyes and mouth).
Add Details: Optional place candy eye balls on each ghost for added charm.
Final Set: Allow chocolate to fully harden before serving or storing.
Store: Keep in an airtight container in the refrigerator until ready to serve.
