Roll the mixture into balls.

Chill the balls, covered tightly, for one hour in the fridge.

Once the balls are chilled, melt the chocolate in the microwave in bursts of 15 seconds, stirring in between each burst until melted. (You may need a teaspoon or two of vegetable oil to get the chocolate thin enough to dip in, especially if you end up reheating the chocolate over and over.)

Place a ball on a fork and then spoon the melted chocolate evenly over the ball. Tap the fork holding the ball to remove excess chocolate.

Separate the thin Oreos and remove the cream (you can eat this part hehe) and then break the cookies in half.

Slide the ball carefully onto parchment paper and press half of 1 cookie into each side of the Oreo truffle.

Press and hold two edible eyes onto the truffle.

Allow to dry.