Cinnamon Cookie Truffles (Print Version)

# Ingredients:

01 - 14.3-ounce package of 36 golden Oreo cookies.
02 - Half a pound of softened cream cheese.
03 - A teaspoon of vanilla extract.
04 - 2 teaspoons of ground cinnamon.
05 - 1 pound of vanilla almond bark.
06 - Optional: sprinkles for garnish.

# Instructions:

01 - Place parchment paper on a sheet pan and keep it aside for later.
02 - Blend the cookies in a food processor until they turn into fine crumbs. Work in batches if needed.
03 - In a big bowl, mix the cream cheese, cookie crumbs, vanilla, and cinnamon until it’s smooth and combined.
04 - Scoop out the mixture and roll it into balls roughly 1 inch in size. Arrange them on your prepped baking sheet.
05 - Pop the baking sheet into the fridge and let the balls chill for at least an hour.
06 - Microwave the almond bark in short bursts of 30 seconds. Stir each time until it’s melted and smooth.
07 - Use a fork or dipping tool to coat each chilled ball in the melted almond bark. Let the extra drip off before setting it back on the sheet.
08 - If you’re adding sprinkles, sprinkle them on right away before the coating hardens.
09 - Refrigerate the coated truffles for at least another hour until they firm up completely, then serve or store them.

# Notes:

01 - Keep the balls cold before dipping so they stay in one piece while coating.

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