Cook 8 bacon slices until crisp, then drain them thoroughly on paper towels. Cool completely before chopping finely, and reserve a little bacon for garnish if desired.

Crush 36 regular OREO cookies, including the cream centers, into very fine crumbs. Use a food processor for the smoothest texture, or place the cookies in a sealed bag and crush them with a rolling pin.

Beat the softened cream cheese until smooth. Add the cookie crumbs and finely chopped bacon, mixing until a firm, uniform dough forms.

Roll the mixture into approximately 36 one-inch balls. Arrange them on a parchment-lined tray and refrigerate for at least 30 minutes, or until firm.

Melt the 16 ounces of chocolate according to the package directions. If using a microwave, heat in short intervals and stir well between each interval until smooth.

Dip each chilled cookie ball into the melted chocolate, turning gently to coat. Return each ball to the parchment-lined tray.

While the coating is still wet, sprinkle the tops with reserved bacon or crushed OREO crumbs. Refrigerate for 15–30 minutes, or until the chocolate is completely set.