Line a baking sheet with parchment paper and set it aside.

Using a food processor or blender, pulse the Oreo cookies into fine crumbs.

In a large mixing bowl, beat the softened cream cheese with a hand mixer on high speed until smooth.

Add the Oreo crumbs to the cream cheese. Mix together until well combined.

Use a 1.5” cookie scoop to make even sized balls, then roll each ball in the palms or your hands until smooth. Place onto the prepared baking sheet and refrigerate for 2 hours.

Set aside ½-¾ cup of the light green candy melt pieces to use later for drizzling. Prepare a double boiler over low heat and melt the remaining light green wafers until smooth, stirring often. (You can also melt them in the microwave in 30 second intervals, stirring in between each interval).

Use a fork to dip a ball into the coating. Remove the ball from the melted chocolate, tapping the fork on the edge of the double boiler to remove any excess chocolate.

Place the ball onto the prepared baking tray and repeat with the remaining balls.

Place ½ cup of the reserved candy melts into a microwave safe piping bag, twist it shut, and microwave it on a low setting until fully melted and smooth. Massage the bag every 2 minutes to ensure that the candy is melting evenly.

Snip a small piece of the tip off the piping bag and drizzle the coating over the balls, four at a time. Before the drizzle sets, top with a red heart.

Allow the coating to set completely before serving. You can also place them in the refrigerator if you want them to harden a little faster. Enjoy!