Description
These Animal Cookie Truffles are an easy and delightful no-bake treat combining the crunch and sweetness of frosted animal crackers with creamy cream cheese, all enrobed in smooth white chocolate and finished with colorful sprinkles. Perfect for parties or a fun dessert, these bite-sized truffles require minimal preparation and deliver maximum flavor.
Ingredients
Scale
Truffle Base
- 13 oz frosted animal crackers
- 4 oz cream cheese, softened
Coating and Topping
- 6 oz white chocolate (vanilla almond bark)
- Sprinkles, for decoration
Instructions
- Puree Animal Crackers: Place the frosted animal crackers into a food processor and blend until they become fine crumbs. This will form the base texture of the truffles.
- Combine With Cream Cheese: Transfer the crumbs to a bowl and mix thoroughly with softened cream cheese until the mixture is uniform and holds together well.
- Form Balls: Using your hands or a small scoop, shape the mixture into 1-inch balls and place them evenly spaced on a cookie sheet.
- Chill Mixture: Refrigerate the formed balls for 1 hour to firm up, while gently melting the white chocolate (vanilla almond bark) in a double boiler or microwave until smooth.
- Coat in White Chocolate: Dip each chilled ball into the melted white chocolate, ensuring it is fully covered. Allow excess coating to drip off before proceeding.
- Add Sprinkles: Immediately after coating, decorate each truffle with sprinkles before the chocolate sets to ensure they stick.
- Final Chill: Place the coated truffles back in the refrigerator for at least 30 minutes to allow the white chocolate shell to harden completely before serving.
Notes
- Use softened cream cheese for easier mixing and a smoother texture.
- If almond bark is not available, white chocolate chips with a bit of vegetable oil can be substituted for coating.
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- For added flavor, consider mixing in a teaspoon of vanilla extract into the cream cheese mixture.
- Ensure truffles are fully chilled before dipping to prevent melting during coating.
