Begin by crushing the Oreos into fine crumbs using a food processor. Alternatively, place the Oreos in a ziplock bag and crush them with a rolling pin until no large pieces remain.

In a mixing bowl, combine the crushed Oreos with the sweetened condensed milk. Stir until the mixture resembles a thick, dough-like consistency.

Using a small cookie scoop or spoon, portion out the mixture and roll it into small balls with your hands. Place each ball onto a parchment-lined baking sheet. Insert a toothpick into each ball to facilitate dipping later. Refrigerate the Oreo balls for approximately 1 hour to allow them to firm up.

Once the Oreo balls have set, melt the milk chocolate melting chips according to package instructions, either in a microwave-safe bowl in short intervals or over a double boiler until smooth.

Using the toothpick as a handle, dip each Oreo ball into the melted milk chocolate, allowing any excess to drip off before placing it back on the lined baking sheet. Remove the toothpick carefully. Once all balls are coated, refrigerate again for 30 minutes to ensure the chocolate shell is firm.

Melt the white chocolate melting chips and transfer the melted chocolate to a small ziplock bag. Snip a small corner of the bag to create a piping tool and drizzle the white chocolate over each Oreo ball for decoration. Allow the drizzle to set before serving.