Snickerdoodle Truffles (Print Version)
Ingredients:
01 -
8 ounces cream cheese, softened.
02 -
36 golden Oreo cookies (14.3-ounce package).
03 -
2 teaspoons ground cinnamon.
04 -
1 teaspoon vanilla extract.
05 -
16 ounces vanilla almond bark.
06 -
Sprinkles (optional).
Instructions:
01 -
Line a sheet pan with parchment paper and set aside.
02 -
Crush the cookies into fine crumbs using a food processor (you may need to do this in batches).
03 -
In a large mixing bowl, combine softened cream cheese, cookie crumbs, cinnamon, and vanilla extract. Mix until well combined.
04 -
Roll the mixture into 1-inch balls and place them on the lined baking sheet.
05 -
Chill the balls in the refrigerator for at least 1 hour.
06 -
Melt the vanilla almond bark in 30-second intervals in the microwave, stirring after each interval, until smooth.
07 -
Dip each truffle into the melted almond bark using a dipping tool or fork, letting the excess drip off before placing it back on the sheet pan.
08 -
If using sprinkles, add them immediately before the coating sets.
09 -
Chill the truffles in the refrigerator for at least an hour to allow them to set before serving or storing.
Notes:
01 -
Make sure the truffles are thoroughly chilled before dipping to prevent them from falling apart.