Gingerbread Truffles

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• 36 each Gingerbread Oreo Cookies
  Ingredient note

  Source: 36 Gingerbread Oreo Cookies
• 8 oz cream cheese (softened)
  Ingredient note

  Source: 8 oz. cream cheese (softened)
• 8 oz almond bark baking chocolate or melting chocolate wafers
  Ingredient note

  Source: 6-8 oz. almond bark baking chocolate or melting chocolate wafers; upper source range endpoint used for shopping.
• 1/4 cup granulated sugar
  Ingredient note

  Source: 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
  Ingredient note

  Source: 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
  Ingredient note

  Source: 1/4 teaspoon ground ginger

1. Using a blender or a food processor, pulse cookies until ground and are fine crumbs. {You are using the entire cookie; cream and all!} Pour crumbs into a large bowl and stir together with softened cream cheese. After it becomes too hard to mix with a spoon, use your hands until a uniform ball is formed. Using a cookie scoop, measure out each truffle, one by one onto a cookie sheet lined with waxed paper. After all the truffles are scooped, roll each one in between your hands to smooth.
2. In a smaller bowl, melt almond bark until smooth. In a separate bowl, stir sugar, cinnamon and ginger together.
3. To make the truffles: dip each one into the melted almond bark, rolling around to cover and then remove using a fork, letting excess drip off before placing back onto wax paper. Sprinkle the top with spiced sugar. Continue this process until all truffles are coated. Store in refrigerator until ready to serve.