Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Using a food processor, process the Oreos (the entire cookies) until cookies are crumbly.

Using a hand-held or stand mixer, beat the Oreo crumbs with the cream cheese and chocolate chips until combined.

Using your hands, roll Oreo mixture into 30 balls. Place balls onto prepared baking sheets. Freeze the Oreo balls for about 30 minutes.

Melt chocolate baking bars according to package directions.

Working with 1 Oreo ball at a time, coat in chocolate. Place on a lined baking sheet and top with sprinkles while the chocolate is still wet.

Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be kept chilled.