PB&J Cookie Truffles
Ingredients
Scale
- 1 (8-ounce) package cream cheese, softened
- 1 (16-ounce) package Nutter Butter cookies, finely crushed into crumbs
- 12 to 16 ounces Ghirardelli White Melting Wafers
- Purple oil-based candy coloring
- Grape jelly sprinkles, such as My Favorite Co. Smucker’s Grape Flavored Sprinkles
Instructions
- Beat the cream cheese in a large bowl until smooth. Add the crushed Nutter Butter cookies and mix until fully combined.
- Scoop the mixture into 1-tablespoon portions and roll into balls. Place on a parchment-lined baking sheet.
- Refrigerate for at least 1 hour, or until firm.
- Melt the white melting wafers according to the package directions. Stir in purple oil-based candy coloring until the chocolate reaches a grape jelly shade.
- Using a fork, dip each truffle into the melted chocolate, coating completely. Gently tap off any excess coating.
- Return the truffles to the parchment-lined baking sheet and immediately top with the grape jelly sprinkles.
- Refrigerate until the coating is set. Store in the refrigerator until ready to serve.
Find it online: https://lifeandsprinkles.com/pbj-cookie-truffles/