It’s Thursday. Just thought you’d like to know, because it sure doesn’t feel like Thursday to me. My sister stayed with us from Saturday through yesterday and we had all the fun while she was here. Between a movie night, a trip to Boulder, a Rockies game, the Jason Mraz concert at Red Rocks, and lots of food (I’m not going to weigh myself until next week) the last 5 days have flown by! Now she’s gone (insert sad face here) and I’m realizing the weekend is right around the corner. Included in the food portion of the 5 days of fun, were Circus Animal Cookie Truffles. Fancy, frosted & sprinkle covered animal cookies in truffle form. Like a party in your mouth. Easy, adorable, and fun…you might want to run to the store right now to buy the ingredients for these. 🙂

Circus Animal Cookie Truffles Print Recipe Here

From: The Domestic Rebel
Makes 18

Ingredients

About 3 cups Circus Animal cookies
1/2 can cream cheese frosting
1 pkg white chocolate almond bark
Rainbow nonpareils (sprinkles)
Pink food coloring (or red)

Directions

Prepare a pan by lining with foil or nonstick liner. Set aside.

In the bowl of a food processor, pulse together the cookies, a cup at a time, until finely ground. Transfer cookie crumbs to a large bowl. Spoon in half of the cream cheese icing. Using clean hands or a spoon, stir the crumbs and frosting together until completely combined.

Use a small cookie dough scoop to portion out the mixture into 1-inch sized balls. Continue until all of the cookie mixture has been used. Place the balls on prepared pan. Freeze for about 3 hours.

Prepare the white chocolate coating by following package directions. Pour half of the smooth, melted chocolate into a bowl and color with pink food coloring. Dip half of the frozen truffles into the white chocolate and half into the pink chocolate, working quickly in between each dip by topping with sprinkles. I used two forks to dip the chocolate, tapping to shake off the excess chocolate. Place dipped chocolate back onto the pan.

Let truffles sit for 20 minutes in fridge to allow the chocolate coating to harden. Store in airtight container for up to 3 days or 1 week in the freezer (allow to come to room temp before serving). Enjoy!

Pour your circus animals (in cookie form) into your food processor. If you don’t have a food processor, stick them in a large zip-lock bag and crush them with a rolling-pin.

Pulse the cookies until they are fine crumbs.

Add half a can of cream cheese frosting to the crumbs.

Mix until the crumbs and frosting form one lump.

Use a scooper to form balls (makes about 18).

Freeze for at least 3 hours.

Get your almond bark ready. The brand I bought came in this handy microwavable container.

Split the chocolate in half in 2 separate bowls.

Put a few drops of red food coloring into one bowl and mix up until you have a lovely pink color.

Ready!

Use 2 forks to coat the cookie balls with almond bark. Work quickly, the bark hardens fast. After coating each ball, immediately sprinkle with sprinkles.