Line two large baking sheets with parchment or wax paper. Ensure space is available in your freezer or refrigerator.

Place the entire package of Oreo cookies (including the cream filling) into a food processor. Pulse until fine crumbs form. Alternatively, crush in a ziplock bag with a rolling pin.

In a large bowl or stand mixer, combine the cookie crumbs, softened cream cheese, and peppermint extract. Mix until thoroughly combined and the mixture forms a dark, uniform dough.

Use a small cookie scoop (approx 1 tbsp) to portion the dough. Roll between your palms to form smooth round balls and place on the prepared baking sheets.

Freeze the rolled balls for 20-30 minutes. They should be firm but not frozen solid.

Melt the white chocolate or almond bark in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. If the chocolate is too thick, stir in the coconut oil.

Remove a few balls from the freezer at a time. Dip each ball into the melted chocolate using a fork, tapping off the excess.

Place back on the parchment paper and immediately sprinkle with crushed candy canes before the chocolate hardens.

Allow the chocolate to set completely in the fridge for about 10 minutes before serving.