Mix cream cheese and OREO crumbs together until well combined.
Shape mixture into 48 (1-inch) balls. Freeze balls for 10 minutes.
Dip balls in either melted semi-sweet chocolate or the melted candy melts; place in single-layer on a shallow wax paper-lined pan. (See note.)
Let caramel cool slightly and then transfer into a piping bag or small sandwich bag with one corner cut off. Drizzle tops of balls with caramel. Sprinkle tops with flaked sea salt.
Refrigerate for 1 hour, or until firm. Keep refrigerated.
For the Caramel
Using a medium saucepan, add caramels and evaporated milk. Place over low heat and cook, stirring often, until mixture is smooth.
For best results, use a food processor to crush the OREO cookies.To coat cookie balls with melted chocolate, place 4-5 balls in bowl of melted chocolate.Use 2 forks to roll balls in chocolate until evenly coated. Use forks to remove balls and let excess chocolate drop back into bowl. Place balls on wax paper-lined pan.To coat these with white chocolate instead of semi-sweet chocolate, I recommend using 16-20 oz. of white chocolate candy melts. (White chocolate can be a bit temperamental, and the candy melts are perfect for recipes like this!)