Circus Animals Cookie Truffles
- 3 About 3 cups Circus Animal cookies
- 1/2 can cream cheese frosting
- 1 pkg white chocolate almond bark
- Rainbow nonpareils
- Pink food coloring
Adapted from cakespy.com
Line a rimmed baking sheet with foil and set aside. Meanwhile, in a food processor, grind the cookies (about a cup at a time–work in batches) until finely ground, coarse crumbs. Pour all the ground cookies into a large bowl.
Once cookies are ground, spoon in the half can of cream cheese icing. Using your clean hands or a spoon, mix together the crumbs and frosting until thoroughly combined.
Begin portioning the crumb mixture into inch-sized balls (I used a small cookie dough scoop) and place the balls onto the foil-lined baking sheet. Repeat until all the mixture is used up.
Freeze the truffles for about 3 hours or until completely frozen and solid. While they’re freezing, prepare your white chocolate according to package directions until smooth and melted. Pour half that mixture into a separate bowl, and using your pink coloring, tint one of the bowls a pretty pink shade.
Dip half the batch of truffles into the white chocolate, and the other half into the pink chocolate. I used a fork to coat all sides of the truffles, then allowed the excess to drip off the bottom before gently placing each dipped truffle back onto the foil-lined sheet. While still wet, sprinkle the truffle tops with the rainbow nonpareils.
Allow all the truffles to harden and set, about 20 minutes in the fridge. Store leftover truffles airtight for about 2-3 days at room temperature, or a week in the freezer–just allow them to come to room temperature before eating them that way.