Peanut Butter Cookie Truffles
Servings and Ingredients
|24 Hy-Vee bakery peanut butter cookies|
|1 (8 oz) pkg Hy-Vee cream cheese, softened|
|1 (24 oz) pkg chocolate almond bark|
- In a food processor fitted with a metal blade, process cookies until finely ground. Add cream cheese and process until smooth. Transfer to a bowl. Roll into 1-inch balls and set on a rimmed baking sheet. Refrigerate for at least 1 hour.
- Melt almond bark according to microwave directions. Dip balls in melted almond bark to coat, shaking off excess. Place coated balls on waxed paper and let stand until hardened. Discard remaining almond bark. Store tightly covered in the refrigerator.