Line two baking sheets with parchment paper.

In a food processor, add the whole Oreos and pulse them a few times until they are fine crumbs. (you can also use a high speed blender or place them in a zip closure bag and crush them with a rolling pin).

In a large mixing bowl, add the softened cream cheese and blend with an electric mixer on medium-high speed until creamy.

Add the Oreo crumbs to the bowl and blend until well combined.

Add the ¼ cup of nonpareil sprinkles to the cookie dough and stir them gently with a wooden spoon or spatula until mixed in.

Use a 1.5” cookie scoop to scoop even sized balls and roll them with your hands to make round balls and place them on the baking sheets.

Once they have all been rolled, place the trays in the refrigerator to chill for 2 hours so they hold their shape when dipping.

Unwrap each of the mini white chocolate peanut butter cups and place them in a large zip closure plastic baggie.

Sprinkle ½ tablespoon of the edible gold shimmer spray and sprinkle it on top.

Seal the bag and lightly shake it until all of the peanut butter cups are coated.

In a double boiler, add the green candy melts and heat over low heat and melt them, stirring often, until smooth. Do not heat too high or it will thicken and be unusable.

Dip each of the rolled ball one at a time into the melted candy and remove it using a fork. Tap the fork the side of the pot or bowl to remove any excess coating.

Then place it onto the cookie sheet and immediately top with a golden Reese’s top and additional sprinkles.

Repeat with 7 more Oreo balls as quick as possible as the coating sets quickly.

Place the tray back in the refrigerator and clean the double boiler.

Melt the red candy melts next in the double boiler and dip them the same as the green. Add the golden top and add sprinkles.

Place them in the refrigerator and repeat the process with the white candy melts.

Store them in refrigerator until ready to serve