Place Oreos in a food processor and pulse until they are fine crumbs. Next add 3/4 of a can of frosting. Pulse your mixture in the food processor until well combined.
Roll your cookie mixture into 1” sized balls. Place your balls on wax paper in the freezer 30 - 45 minutes until firm.
Melt your candy coating according to the package directions.
Place your chilled truffle ball on a fork, dipping it and rolling it in melted candy coating.
Once the ball is covered, tap the fork on the edge of the bowl to remove any excess and place your truffle ball on wax paper to set.
Add your decorative sprinkles while candy coating is still warm. The candy coating sets up quickly.
Serve in mini cupcake wrappers if desired.