Mummy Cake Pops

• Line a large, flat plate with parchment paper and set aside.
• Place 36 Oreo cookies in a food processor and pulse until the cookies have been broken down into fine, uniform-sized crumbs. If you don't have a food processor, crush the Oreos in a ziplock bag with a rolling pin or wine bottle.
• Add 1 cup of full-fat cream cheese to the food processor and continue to pulse until the ingredients are fully combined and the mixture looks like wet dough. If the cream cheese doesn't mix in easily, cut it into smaller pieces.
• Carefully remove the blade attachment and scrape it off using a rubber spatula. Then use a 1 Tbsp cookie scoop or a similar-sized spoon to scoop about 30 Oreo balls onto the prepared pan. I like them to be similar-sized for aesthetic purposes, but it's ok if they vary in size a bit since we aren't baking them. Place in the freezer to chill for 30 minutes.
• Once the Oreo balls are fully chilled, melt 2 cups (350g) of white chocolate in a short, wide, heat-proof glass. A short glass makes it way easier to coat the Oreo balls! I like to use a heavy, thick glass because it retains heat well and keeps the white chocolate fluid throughout the dipping process (it takes a while to dip them all). Heat the white chocolate in 15-second intervals, stirring between, until smooth. Once the chocolate is fully melted, stir in 2 tsp vegetable or canola oil to thin the white chocolate.
• Take half of the Oreo balls out of the freezer (doing this in phases prevents them from getting too soft and makes them easier to coat) and toss them one at a time into the white chocolate, gently pressing down to fully coat it in white chocolate. Use a fork to carefully lift it out of the white chocolate, and tap the fork against the top of the glass to let any excess white chocolate run off.
• Use another fork to carefully slide the Oreo ball off the fork and back onto the parchment-lined plate. While the white chocolate is still wet, press two eyeball sprinkles on the top of the Oreo ball. Repeat with the remaining Oreo balls. As you repeat this process, the white chocolate will get progressively more filled with bits of Oreo and look "dirtier." I like to think of it as giving the mummies an aged look - they really shouldn't be pristine white anyway!! Don't worry as this happens, most of it will get covered up with the second layer of white chocolate that will be drizzled on later.
• Once all the Oreo balls are coated, place the remaining 1 cup of white chocolate chips in a small piping bag and seal the top with a rubber band. Place the bag in the microwave and heat in 15-second intervals until mostly melted. Then gently massage the bag with your fingertips - the residual heat will melt any bits of unmelted chocolate.
• Cut a small opening (about 1/4 inch) at the base of the bag, then drizzle the white chocolate over each Oreo ball and enjoy! These can sit at room temperature for a few hours but need to be stored in the fridge because of the cream cheese. Place them in the fridge for about 15 minutes before moving them into an airtight container to help the white chocolate fully set. If you make these in advance, they can be kept in the fridge for up to a week.