No Bake Snickerdoodle Truffles

Ingredients:

Directions:

1. Add the Oreos to the bowl of a food processor and pulse until they are fine crumbs. Set aside.
2. Add the cream cheese to the bowl of a stand mixer and beat until smooth, about 1 minute.
3. Add the crushed Oreos and 3 Tsp cinnamon to the bowl with the cream cheese and beat until fully incorporated.
4. Use a cookie scoop to scoop the mixture into even sized balls and place on a baking sheet. Use your hands to form each piece of dough into smooth balls.
5. Freeze for 20-25 minutes or until very firm.
6. In a small mixing bowl, combine the remaining cinnamon and sugar. Set aside.
7. Once chilled, break the almond bark apart and place in a microwave safe bowl. Microwave on high in 30 second intervals, stirring in between, until the chocolate is melted and smooth.
8. Dip each ball into the melted chocolate, one at a time, removing with a fork so the excess chocolate can drip off. Place back on the baking sheet.
9. Immediately sprinkle the cinnamon sugar mixture on top of each truffle before the chocolate hardens. Refrigerate again to allow the chocolate to harden.
10. Serve and enjoy. Store in an airtight container in the fridge.