In a blender or food processor, blend all the oreos until you have fine oreo crumbs. 

Transfer the crumbs to a mixing bowl, add in the softened cream cheese and mix with an electric mixer until well combined. The mixture will stick together when it’s all combined and be thick. 

Line a cookie sheet with silicone baking mat. Form balls or apple like shapes with the oreo mixture - using about 2-3 tablespoon per ball. Place the cookie sheet in the fridge to chill for 20 minutes.

Meanwhile, combine half the bag of green candy melts and half the bag of vibrant green, along with 1 tablespoon of vegetable oil and melt until smooth. You can do this on the stove top on low heat or in the microwave, melting them on 50% power, stirring them every 30 seconds until melted. 

Remove the oreo balls from the fridge. Dip the end of cake pop stick / popsicle stick in the chocolate and insert into the ball. Return them to the fridge and allow the chocolate to harden for 5 minutes. This will help keep the oreo ball on the stick while dipping.

When the sticks are set, dip each ball into the chocolate, fully coating it. Place them back on the silicone mat and allow them to harden on the counter - about 10 minutes. Meanwhile melt half the bag of salted caramel candy melts (or peanut butter candy melts if using) with 1/2 tablespoon vegetable oil.

For this part, I like to dip 3 balls at a time (meaning don’t dip all the balls because the peanuts won’t stick by the time you add the peanuts.) Dip one ball about 1/2 to 3/4 into the candy melts, allow it to cool for 30 seconds, then place the oreo ball in a bowl of chopped peanuts and rotate to cover completely. Allow the oreo balls to set on the counter, then place them in the fridge until serving.