Cookie Truffles

Ingredients:

• 1 (14.3 oz.) package Sunny’s Chocolate Cremesations or Fudge Mint Thin cookies
• 1 (8 oz.) block Coburn Farms Cream Cheese, softened
• 1 (12 oz.) bag Ginger Evans Semi-Sweet or Milk Chocolate Morsels

Directions:

1. Line a baking sheet with parchment paper. Set it aside.
2. Add cookies into the bowl of a food processor and pulse until fine crumbs form. Alternatively, add the cookies to a large zipper bag and crush with a rolling pin.
3. Combine the cookie crumbs and cream cheese and mix well.
4. Roll into 1-inch balls.
5. Allow cookie balls to freeze for one hour.
6. Melt the baking morsels in the microwave for 30 second intervals, stirring well between each interval. Continue until fully melted and smooth.
7. Use 2 forks to dip each cookie ball into the melted chocolate. While truffles are still wet, decorate with shredded coconut, sprinkles, or other small candy pieces.
8. Allow chocolate to completely set before enjoying. Store in an airtight container in the refrigerator.

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