Line baking sheet with parchment paper. Set aside.
In a food processor, crush Peanut Butter Oreo Cookies into crumbs.
In a large bowl using an electric mixer, cream together Oreo cookie crumbs and cream cheese; mix until combined.
Using a small cookie scoop (2 teaspoons), drop balls onto parchment paper lined baking sheet. Freeze for 30 minutes or until firm enough to handle.
Place Reese's Pieces in a baggie and crush with rolling pin to desired sprinkle size.
In a microwave safe bowl, add dark chocolate candy wafers and paramount crystals. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until candy wafers are completely melted.
Dip truffles into melted chocolate using a toothpick, fork or dipping tool and lightly tap to remove excess chocolate; transfer to parchment paper and immediately add crushed Reese's Pieces. Allow Peanut Butter Oreo Truffles to sit until chocolate hardens. Eat & Enjoy!
Peanut Butter Oreo Truffles should be stored in an airtight container in the fridge and will keep for 5+ days.¹ Optional: Paramount crystals help keep chocolate shiny and smooth, as well as alleviate sugar bloom and fat bloom. You do not need them, but they are recommended.