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:
Using a fork or dipping tool, dip each chilled Oreo ball into the melted chocolate, making sure it is fully coated.
Place the coated balls back on the parchment-lined baking sheet.
If desired, sprinkle with additional pumpkin pie spice, sprinkles, or crushed nuts while the chocolate is still wet.
Set and Serve:
Allow the chocolate coating to set completely. You can speed this up by refrigerating the Oreo balls for an additional 15-20 minutes.
Store in an airtight container in the refrigerator.
Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes | Servings: 20-25 balls | Calories: Approximately 120 kcal per ball
