Allow the cream cheese to come to room temperature.

Put half of the oreos in a blender and pulse until you have oreo crumbs. Add the other half of the oreos to the blender and pulse again, until all the oreos are fine crumbs. Transfer to a mixing bowl.

Add the cream cheese (and peppermint extract) to the mixing bowl, blend using an electric mixer.

Line a baking sheet with a silicone baking mat. Use a small cookie scoop to portion out an oreo ball, then use your hands to form it into a square.

Place the oreo balls on the lined baking sheet. Refrigerate the oreo balls for 20 minutes.

After 20 minutes, begin to melt the color candy melts (with a little bit of vegetable shortening/oil -  about 2 tsp) in a small pot over low heat on the stove. Stir occasionally until it's completed melted.

Remove the oreo balls from the fridge. To dip, place 1 oreo balls in the pot with melted chocolate. Use a spoon to spoon chocolate on top, if needed. To remove the oreo ball, use a fork to lift it out of the chocolate. To remove excess chocolate from the oreo ball on the fork, scrape the bottom of the fork on the edge of the pot to remove  chocolate, then put the oreo ball back on the silicone baking mat. Continue this process until all the oreo balls are dipped.

Allow them to harden at room temperature before adding the bows.

Meanwhile, make the buttercream. In a small mixing bowl, beat the butter until smooth. Add in the powdered sugar, beat until combined. Transfer the buttercream to a piping bag fit with a small round piping tip.

Pipe the bows onto the oreo balls, adding one line going across the ball then adding another line going the other direction. Pipe the bow on top - I did 2 variations - a triangle bow and a fluffy round bow. I then added round pearl candies to the bows.

Serve and enjoy!