Ingredients
1 package (1 pound) Nutter Butter sandwich cookies1 package (8 ounces) cream cheese, softened8 ounces milk chocolate candy coating, melted8 ounces white candy coating, melted3 ounces bittersweet chocolate, melted
Preparation
Place cookies in a food processor; cover and process until finely crushed. Add cream cheese; process until blended. Roll into 1-in. balls.
Dip half the balls in milk chocolate, allowing excess to drip off. Place on waxed paper. Repeat with remaining balls and white coating. Drizzle bittersweet chocolate over truffles. Let stand until set. Store in an airtight container in the refrigerator.
