Gather your ingredients. Line a baking sheet with wax paper. If the caramel you’re using is a bit runny, refrigerate for about 10-20 minutes - you’ll want it to be a little bit more stiff/hardened.
Pulse Oreo cookies in a food processor to turn them into fine crumbs. Pour into a bowl.
Add cream cheese and fold.
Roll the Oreo cookies into 1 ½ inch spheres, and flatten into discs, about 2 inches in diameter. Add about 1 tsp of caramel in the center of a disc, and then roll into a ball. Repeat for all the discs.
Chill in the freezer for about 30 minutes.
Melt candy melts with your preferred method (microwave or double broiler). Remove Oreo truffles from the freezer and coat each one in the melted candy. Place back gently onto the lined baking sheet.
Garnish each truffle with golden sprinkles. Refrigerate for about 20 minutes or until set.