Line two baking trays with parchment paper and set aside.

Using a food processor or high-speed blender, pulse the Golden Oreo cookies into fine crumbs and set aside.

In a large mixing bowl, use an electric mixer on medium-high speed to beat the cream cheese until smooth and creamy.

Add the Golden Oreo crumbs to the bowl and mix together until well combined.

Add ¼ cup of nonpareil sprinkles to the Oreo batter. Use a rubber spatula to fold it all together until the sprinkles are evenly distributed.

Use a small cookie scoop to scoop even-sized balls of the cream cheese and crushed Oreo mixture. Roll the ball in the palms of your hands to make the ornaments round and smooth.

Place each one on the prepared baking sheet, and repeat until you've used all the batter. Place the tray of Oreo truffles in the refrigerator to chill for 2 hours.

Unwrap the white chocolate Reese’s Cup minis and place them in a Ziplock bag. Take about ½ tablespoon of the edible gold and sprinkle it on top. Seal the bag and then lightly shake it around until all of the Reese’s are coated.

Place a double boiler over low heat and melt the dark green chocolate wafers until smooth. Stir often to ensure it heats evenly.

Dip the Oreo ball into the chocolate and remove it using a fork. Tap the fork against the pot or bowl to help remove any excess chocolate.

Place the coated Oreo ball back onto the prepared baking tray. Immediately top with a golden Reese’s ornament top and desired Christmas sprinkles. Move quickly because the coating sets quickly. Repeat with 7 more Oreo balls.

Place the tray in the refrigerator. Clean the double boiler and heat the next color.

Repeat the same steps using the red chocolate and dip the balls.

Add the golden Reese’s ornament top, and then add the sprinkles.

Lastly, you're going to do the same thing using the white chocolate melting wafers.

Place in the refrigerator or until the chocolate hardens. Serve and enjoy!