White Choco­late Cook­ies & Cream Truf­fles

In­gre­di­ents

Serves 8

36 choco­late crème sand­wich cook­ies

1 cup cream cheese (room tem­per­a­ture)

1/2 tea­spoon vanil­la essence

1 cup white choco­late

½ cup dark choco­late

Di­rec­tions

Add all 36 cook­ies (with crème fill­ing) to a blender or food proces­sor and vanil­la essence and process for 2 min­utes or un­til a fine­ly crushed con­sis­ten­cy. Re­serve 1/4 cups of the mix­ture as a top­ping for the fin­ished truf­fles.

In a large glass bowl, place crushed cook­ie mix­ture and cream cheese and mix un­til well-com­bined. Seal the bowl and place in the re­frig­er­a­tor. Al­low mix­ture to chill for 2 hours.

Use a ta­ble­spoon and scoop a gen­er­ous amount of the cook­ie mix­ture and roll in­to golf ball-sized balls. Rest the balls in a tray ( lined with wax pa­per) and space out at least 2 inch­es apart from each oth­er.

Dip each ball in­to the melt­ed white choco­late and driz­zle the melt­ed dark choco­late with a fork and sprin­kle the re­main­ing crushed cook­ies as the top­ping be­fore the choco­late hard­ens. Place truf­fles back on tray to let the choco­late hard­en for 1/2 hour in the re­frig­er­a­tor.

Ready to serve!