Combine the package of oreos along with the 8 oz cream cheese in a food processor. Make sure it is fully combined.
Add in 8 -10 bit sized snickers candy bars. Those are the super small Halloween sized ones. You may want to pre-cut the in 4 before adding into the food processor.
Once this is all combined, form 1 inch balls and place on a waxed paper lined sheet pan. Place in the refrigerator to chill while melting the Candi Quik.
Finely chop the remaining Snickers bites into very small pieces to sprinkle on top of the truffles.
Using the double boil, method, melt a few block of Candi Quik at a time on low. Stir often.
Once fully melted, dip a truffle into the chocolate using two forks and gently tap the forks on the side of the bowl to release excess chocolate. Once that is complete, place the dipped truffle on the wax paper.
Sprinkle a little bit of finely chopped Snickers on top of the truffle right after it has come from the melting chocolate. This chocolate hardens quickly and you can't wait until they are all done to sprinkle on top.
Continue until all of the truffles are complete.
Store in the refrigerator since the center of these truffles are made with cream cheese. Leaving out for up to 2 hours only is safe. Make sure to refrigerate after that point.