1. Crush the Oreos in a food processor until fine crumbs form or seal in a bag and crush with a rolling pin.

2. Combine the crumbs, softened cream cheese, and peppermint extract in a mixing bowl and mix until a uniform dough forms.

3. Portion the mixture into 1 tablespoon balls, roll between palms into smooth spheres, and place on a parchment-lined baking sheet.

4. Chill the truffle balls in the refrigerator for 20–30 minutes until firm.

5. Melt the semi-sweet chocolate in 30-second microwave intervals or over a double boiler until smooth.

6. Dip each chilled truffle in melted chocolate, allow excess to drip off, return to the parchment sheet, drizzle with white chocolate and sprinkle crushed candy canes or glitter, then chill 15–20 minutes until set.