from 1 vote
almond bark, or vanilla bark
(or about 1 cup white chocolate chips)
In a food processor or blender, add your gingersnap cookies. Process until the cookies form into a fine crumb.
Add in the cream cheese and process until it's totally combined with the crumbs. Use a rubber spatula to combine if the food processor doesn't work.
Line a baking sheet with parchment paper or a silicone liner.
Grab some of the cookie mixture and roll it into 1 to 1.5 inch balls. Place them on the baking sheet.
Freeze the tray for about 30 minutes.
Melt your almond bark according to package directions.
Remove the tray from the freezer and carefully dunk your truffles one by one into the melted almond bark until they're completely covered.
Place the truffles back onto the baking sheet and immediately sprinkle the tops with cinnamon or sprinkles.
Let chocolate set for about 10 minutes before serving.
Truffles stay good in the fridge for 1 week. Truffles can be frozen up to 1 month.
**I like my truffles a little smaller, the original recipe makes 24 truffles. You can decide how big you want them to be.