Ingredients
1 16 oz pkg Nutter Butter Cookies
1 8 oz pkg cream cheese, softened and cut into chunks
1 pkg White Chocolate Candiquik
2 blocks Chocolate Candiquik

Instructions
Line baking sheet with parchment paper set aside.
In a food processor add your cookies and pulse until fine crumbs form.
Add in your cream cheese and process until smooth and paste-like texture forms.
Roll batter into 1-1 1/2" balls and place on a prepared baking sheet and freeze for about 30 minutes until firm.
Meanwhile, melt your white chocolate Candiquik according to package directions.
Remove balls from the freezer and roll into melted chocolate one at a time until coated and then place back on the baking sheet.
While hardening melts your 2 blocks of chocolate Candiquik in the microwave until smooth and place in a small Ziploc bag and cut a tiny corner off and drizzle over truffles and let set.
Refrigerate after serving.