Cookie Truffles

• 12 oz pkg. semisweet chocolate pieces
• 8 oz pkg. (gluten free) chocolate sandwich cookies with white filling (about 20 cookies), finely chopped
• 2 1/4 cup Milk chocolate or semisweet chocolate pieces
• 8 oz pkg. cream cheese, cut up and softened
• 1 (Optional - chocolate sprinkles)

1. Line trays or baking sheets with waxed paper, set aside.
2. In a medium heavy saucepan (or double boiler), heat and stir 12 oz.
3. semisweet chocolate pieces over low heat until melted.
4. Remove from heat and stir in the cream cheese until well combined (mixture will thicken).
5. Stir in chopped cookies.
6. Use a small scoop to drop mounds of mixture on the prepared trays.
7. Cover and freeze for 15 minutes or until firm.
8. In a small heavy saucepan (or double boiler), combine the 2 1/4 cups milk chocolate pieces; heat and stir over low heat until melted and smooth.
9. Remove from heat.
10. Line another tray or baking sheet with waxed paper.
11. Using a fork, dip balls into chocolate mixture, allowing excess chocolate to drop back into the saucepan.
12. Place dipped balls into tray.
13. (Sprinkle with chocolate sprinkles).
14. Chill for about 30 minutes.

semisweet chocolate, chocolate sandwich cookies, milk chocolate, cream cheese

Taken from cookpad.com/us/recipes/351625-cookie-truffles (may not work)