Gluten Free Truffles

Place the cookies in a food processor and process until they are crumb consistency.

Add in the cream cheese and peanut butter, and continue pulsing in the food processor until well combined.

Let this mixture sit in the fridge for about 30 minutes to chill.

Once ready to make the truffles, line a cookie sheet with parchment paper.

Using a microwave-safe bowl, place the chocolate bars in the bowl and melt for 30 seconds, stir and continue 30 seconds at a time until fully melted. This may need to be re-melted during the process again.

Roll part of the cookie mixture into tablespoon-sized balls or use a cookie scoop, then dip them well in the chocolate.  It's best to use two forks to toss these in the chocolate then remove and let the excess chocolate drip back into the bowl. This is a messy process.

Carefully place the truffle on the parchment paper and immediately top with the sprinkles of your choice.

Continue until all are made, remelt the chocolate if needed. It will typically stay melted for at least 6 truffles and will need to be warmed up again.

Let them stand for about 15 minutes to fully harden or place in fridge to fully harden.

Serve.