8 oz. sandwich cookies (any variety)
2 to 4 T. cream cheese
¼ pkg. almond bark
In a food processor, add cookies and process until mixture resembles fine crumbs.
Add in cream cheese, 1 T. at a time and mix until a soft dough forms. Shape dough into 1” balls, chill for 1 hour.
Place 3-4 squares of almond bark in a microwave safe bowl, heat on high for 45 seconds, stir. When almond bark is melted and smooth (microwave in 30 second intervals until almond bark is fully melted), dip balls into bark – turning over to coat completely.
Place balls on wax paper (or parchment paper) lined cookie sheet. Chill for 1 hour in fridge or freezer.
Yields = 15-20 truffles
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