Crush Oreos in the food processor until they become fine crumbs.

Transfer the crumbs to a large bowl, and beat in the cream cheese until mixed very well.

Add the food coloring (as many drops as you desire) and beat again until the color is evenly mixed throughout.

Line a baking sheet with parchment paper.

Roll 1-1/2 tbsp of dough into a ball, place on the prepared tray, and repeat until you have no more mixture left.

Freeze for 1 hour.

Melt the almond bark and red candy melts in two separate microwave-safe bowls.

Remove the truffles from the freezer.

Dip each in the melted almond bark, flip around using two forks, scoop it up with the fork with the bottom part of the truffle facing the bottom, and scrape any excess chocolate from the bottom.

Return the coated truffle to the lined tray and immediately dip a toothpick in the red candy melts, drag the coated toothpick up the sides of the truffles and make lines all around the truffle from the bottom up to the top middle of the eye, leave space clear on the top for the candy eye. (You’ll have to wipe and re-dip the toothpick every time you make a line) work fast.

Place the candy eye in the center top while the almond bark is still wet, the red lines should stop right at the eye or a little before. Repeat with the remaining truffles, working one at a time so the chocolate doesn’t harden before you can finish decorating.

Let the chocolate set for 5 minutes to harden before serving.