Start with a stand mixer, a package of Nutter Butters, and cream cheese. Add the cookies to your mixer bowl (I usually eat a couple first!) and crush them using the paddle attachment on speed 2 for a couple of minutes. {You can grind them in your blender, but that’s an extra step and more dishes. The cream cheese softens the cookies, so the resulting texture is the same} Add the cream cheese and mix until thoroughly combined.
To make round truffles, use a medium cookie scoop and scoop balls onto a parchment-lined baking sheet. Roll the truffle balls between your hands to make them smooth and round. If you want to make fun Spring shapes, roll some dough between your hands to smooth it. Take a fondant cut-out and press it down over the top of the truffle ball. Press the cut-out between both hands so the truffle dough is flush with the top and bottom. Remove excess to use in another truffle. Gently press truffle out of the cut-out. Once all truffles are shaped, put them in the refrigerator for 15-30 minutes to harden.

Drizzle with colored bark or decorate with sprinkles, place in a mini cupcake liner, and you have a beautiful spring treat!
Ingredients:
- 1 package Nutter Butter cookies, crushed
- 1 (8oz) package cream cheese
- 2/3 cup white chocolate chips
- 3 squares vanilla almond bark
- sprinkles or colored almond bark for decoration
Directions:
- Mix crushed Nutter Butters and cream cheese until well combined. Form into 1 inch balls and/or flower shapes and place on parchment-lined cookie sheet. Refrigerate until firm.
- Melt almond bark and white chocolate chips according to package directions. Dip truffles and place onto parchment harden. If decorating with sprinkles, add them before the almond bark has hardened.
- Melt vanilla almond bark and mix in desired color, and spoon into the corner of a sandwich bag. Make a small snip in corner, gently squeeze almond bark out, and drizzle back and forth over truffles in one swift, smooth motion, one row at a time. Let dry. Remove the excess drizzle and coating from the base of the truffles and place in mini baking cups.