• Prepare a baking tray with parchment paper, make sure it will fit in your freezer.
• Using a food processor crush cookies until finely ground.
• Mix crushed cookies, room termperature cream cheese in the bowl of your stand mixer with the paddle attachment, or by hand.
• Add in chocolate chips and mix until combined.
• Roll dough into 1 inch balls and place on prepared tray.
• Chill for at least 30 minutes or up to 2 hours.

Chocolate Coating

• Place vanilla and chocolate almond bark into two separate microwave safe bowls.
• Microwave for 30 seconds on 50% power. Stir. Repeat for 15 second intervals until fully melted. Keep an eye on the chocolate as microwave's vary.
• Remove truffles from the freezer. Using a fork, dip the truffles in chocolate and place on the parchment paper. Drizzle vanilla over tops if desired.
• Once cooled drizzle with vanilla. Optionally, you can add food coloring to the melted vanilla.