Place Oreos and cream cheese in the bowl of a food processor. Run the processor until the mixture comes together. This took mine about a minute. If, for some reason, the mixture is not able to form balls after the processing (if it’s too crumbly still) you can add up to 1 more ounce of cream cheese, but mine only needed 2 ounces.

Scoop 1 tablespoon sized balls and place them on a wax paper lined cookie sheet. Pick up each ball and make an indentation in the center with your finger. Place a mini marshmallow in the hole and wrap the truffle around the marshmallow, then roll between your palms to seal. Repeat with all truffles.

Chill truffles while you prepare your candy.

Melt chocolate according to package directions.(I heated mine for about 1 1/2 minutes on HIGH, stirring every 30 seconds.)

Tip: heat an electric griddle to 200°F and line it with a kitchen towel. Place your bowl of melted candy on the griddle so it stays melted during dipping.

Dip each truffle in the candy and tap off the excess. I use a spoon to coat the candy, then I place the truffle on a fork and tap off the dripping candy. Use a toothpick to carefully transfer the truffle from the fork back to the cookie sheet. Sprinkle with some graham cracker crumbs and a few marshmallow bits. Repeat with all the truffles. Chill until set.