Shape the Oreo Balls:
Use a small cookie scoop or tablespoon to scoop out portions of the mixture.
Roll each portion into a ball and place on a baking sheet lined with parchment paper. Continue until all the mixture is used.
Chill the Balls:
Refrigerate the Oreo balls for at least 30 minutes to firm up.
Prepare the Coating:
In a microwave-safe bowl, melt the white chocolate chips or candy melts in 30-second intervals, stirring after each interval until completely smooth.
If the chocolate is too thick, add the vegetable oil to thin it out.
Dip and Garnish:
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