-
First remove the cream of Oreo cookies.
-
Put Oreo cookies in a ziploc bag.
-
Crush Oreo cookies with a rolling pin or simply put them in a food processor and pulse until they are ground up into fine crumbs.
-
Put Oreo crumbs in a bowl.
-
Add in peanut butter, one spoon at a time. It's imperative to use hands to feel the Oreo mixture, it may need more or less peanut butter.
-
Once the mixture is well combined and is bound,, shape into walnut size balls.
-
Chill Oreo balls for about 10 minutes in the fridge.
-
Meanwhile, prepare the ganache by putting the chocolate and heavy cream in the top of a double boiler over simmering water. Mix well until the chocolate melts, then add in the butter to obtain that glossy finish. Mix and set aside.
-
Dip Oreo balls in the chocolate ganache until they are well coated, let cool for about 5 minutes.
-
Place a candy eyeball in each Oreo ball.
-
Sprinkle the top of each ball with crushed Oreo.
-
Refrigerate for at least 15 minutes so that the chocolate is completely firm.
-
Boo….enjoy!