Pumpkin-Shaped Oreo Truffles

Prep Time 15

Chill Time 30

Servings 12

Break pretzel sticks into 1-inch pieces (approximately). You'll need at least 15 small pieces.
Melt green melting chocolate according to package instructions. If using white chocolate, melt and add a couple of drops of green food coloring. Make sure you stir until the color is evenly distributed.
Dip pretzel pieces in the melted green chocolate and lay on a piece of parchment or wax paper to dry

Place Oreos and cream cheese in the food processor. Pulse until it forms a consistent dough.
Form Oreo dough into balls and place on a cookie sheet lined with parchment or wax paper.
Take the stems that you just made, and stick one down the middle of each of your Oreo balls. It's better if they go in at least halfway through the ball.
Place in the freezer to set for at least 30 minutes.

Melt orange melting chocolate. If using white chocolate, melt and add a couple of drops of orange food coloring. Make sure you stir until the color is evenly distributed. I recommend working in small batches of orange chocolate so that your chocolate does not dry up too early or you burn it in the microwave by melting too much at once.
If your chocolate is too thick, add some coconut oil about 1/2 a teaspoon at a time. Stir it in well. You want your chocolate to be a little runny so that the excess drips off your Oreo balls.
Carefully swirl each pumpkin-shaped Oreo truffle in the melted orange chocolate, avoiding the stem. Make sure all of the Oreo part is covered in orange chocolate.
Place back on cookie sheet to set.
Store in the fridge or freezer until ready to eat.