Place sugar cookies in a food processor, and process until cookies resemble fine crumbs. Add cream cheese and process again until well-combined, 1 to 2 minutes.
This quick truffle recipe starts with freshly baked Hy-Vee sugar cookies. Talk about a time-saving recipe!
Servings and Ingredients
|12 Hy-Vee Bakery sugar cookies
|2 oz. Hy-Vee 1/3 less fat cream cheese, softened
|12 oz. vanilla-flavored almond bark
|12 oz. chocolate-flavored almond bark
Things To Grab
- Food processor
- Cookie sheet
- Parchment paper
- Two medium bowls
Shape cookies into balls about 1-inch to 1 ½-inches in diameter, and place on a cookie sheet lined with parchment paper.
In two medium bowls, melt almond bark according to package directions. Using two forks, dip and roll cookie balls, one at a time, in almond bark. Return to lined cookie sheet and immediately top with sprinkles. Repeat process for remaining cookie balls alternating between vanilla-flavored and chocolate-flavored almond bark.
Store in an airtight container in the fridge for up to 1 week.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 10mg
- Sodium: 80mg
- Total Carbohydrates: 33g
- Protein: 1g
Hy-Vee vanilla flavored almond bark package