In a food processor, blitz the oreo cookies to crumbs.

Mix in the cream cheese until well combined.

Roll the oreo and cream cheese mixture into 1 inch balls. Set onto a sturdy cutting board or a baking sheet with parchment.

After all of the mixture is rolled, move the Oreo balls to the refrigerator to set for 30 minutes.

Meanwhile, break the pretzels into your antler shapes by breaking each side away from the center of the pretzel.

After the Oreo balls set, melt the almond bark by microwaving for 30 second increments, stirring well in between.

Cover the Oreo balls in the melted chocolate, letting the excess drip away.

Place back onto the parchment, and quickly decorate with and M&M nose, eyes, and carefully press two pretzel halves into the tops.

You may need to let the chocolate set for just a few seconds. If the M&M or eyes try to slide off, let the chocolate set just a bit before attaching.

Repeat for each Oreo ball. Then, let them sit in the refrigerator for 1 hour to allow the chocolate to set completely.