Line a baking sheet with parchment paper. Set aside.
Crush the Oreo cookies in a food processor or a high-speed blender. Use the pulse setting until the cookies are crushed into fine crumbs.
Beat the soft cream cheese in a large mixing bowl until smooth.
Add the Oreo crumbs to the bowl and mix on medium speed until well combined.
Using a 1.5” cookie scoop, scoop even-sized portions and then roll them between your hands to make them smooth. Place the rolled dough on the prepared baking tray.
Refrigerate for 2 hours to firm the dough.
In a double boiler over low heat (or use a microwave-safe bowl and microwave on low setting), melt the dark chocolate wafers, stirring every 30 seconds until fully melted and smooth.
Use a fork to dip one chilled truffle at a time into the melted dark chocolate. Lift the fork and tap it on the side to help remove any excess coating. Place the truffle back onto the baking tray.
While the chocolate is still soft, carefully insert two broken pretzel pieces for the antlers about ¼”-½” deep.
Add the Red Hot candy for the nose and hold it in place for about 10 seconds to allow the chocolate to set so that it does not slide down.
Then immediately add two candy eyes right above it.
Repeat with the rest of the truffles.
Reheat the dark chocolate melting wafers over low heat or on a low or defrost setting in the microwave if needed.
Allow the truffles to set completely before serving, about 15 minutes.
You can place them in the refrigerator to help them set faster.
Keep refrigerated until ready to eat.