Line a baking tray with parchment and set it aside. Place the Oreo cookies in a food processor or high speed blender and pulse into fine crumbs.

In a large mixing bowl with a hand mixer on high speed, beat the softened cream cheese until smooth. Add the Oreo crumbs to the bowl and mix on medium speed until well combined.

Using a 1.5” cookie scoop, scoop up even sized balls and then roll it in the palms of your hands to make it smooth. Place the rolled balls on the prepared baking tray.

Once you are done making balls, place the tray into the refrigerator to chill for 2 hours.

In a double boiler over low heat (or use a microwave safe bowl and microwave on low setting), melt the dark chocolate melting wafers, stirring every 30 seconds until fully melted and smooth.

Use a fork to dip one ball at a time into the melted dark chocolate. Lift the fork and tap it on the side to help remove any excess coating. Place the ball back onto the baking tray.

Carefully insert two broken pretzel pieces for the antlers about ¼”-½” deep. Add the Red Hot for the nose and hold it in place for about 10 seconds or so to allow the chocolate to set a bit otherwise it will slide down. Then immediately add two candy eyes right above it.

Repeat with the rest of the Oreo balls. Reheat the dark chocolate melting wafers over low heat or on a low or defrost setting in the microwave if needed.

Allow the reindeer oreo balls to set completely before serving, about 15 minutes. You can place them in the refrigerator to help them harden faster. Keep refrigerated until ready to eat.