Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by crushing the frosted animal crackers into fine crumbs. Use a food processor or a rolling pin.
- In a large mixing bowl, combine the cookie crumbs with softened cream cheese until fully blended.
- Scoop out portions and roll them into 1-inch balls, placing each truffle onto a wax paper-lined cookie sheet.
- Put the sheet of rolled truffles in the refrigerator for 15–30 minutes until firm.
- Melt pink and white candy melts in separate bowls, heating in increments and stirring in between.
- Dip each chilled truffle into the pink candy coating, ensuring it’s fully covered, and let excess coating drip back into the bowl.
- Return dipped truffles to the cookie sheet and immediately sprinkle with rainbow nonpareils.
- Once set, serve the truffles fresh or store them in an airtight container.
Nutrition
Notes
Ensure fine cookie crumbs for texture, avoid overheating the candy melts, and chill for firmness before coating.