Place the Oreos in a food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, pop them in a large ziplock bag and smash them with a rolling pin.

Add the peanut butter to the oreo crumbs in the food processor, then process again.

Scoop about a tablespoon of the dough and roll it into a ball with your hands. Place each ball on a parchment-lined baking sheet.

Pop the baking sheet in the freezer for about 20-30 minutes. This makes them easier to coat in chocolate and helps them hold their shape.

In a microwave-safe bowl, melt the chocolate candy melts in 30-second intervals, stirring between each interval until smooth.

Using a fork or toothpick, dip each ball into the melted chocolate, making sure it’s fully coated. Tap off any excess chocolate and place the ball back on the parchment paper.

Before the chocolate sets, sprinkle some crushed peanuts or extra Oreo crumbs on top for a bit of flair.

Pop the tray back in the fridge for about 30 minutes to let the chocolate set.

Once the chocolate is firm, transfer the Oreo balls to a plate and get ready for some sweet, peanut buttery goodness!