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Export 4 ingredients for grocery delivery
Step 1
Place gingersnaps in a food processor and crush until they are fine crumbs (if you don't have a food processor, you can put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs).
Step 2
Place crumbs in a medium bowl. Add cream cheese and mix until well-blended. Roll cookie mixture into 1 inch balls (makes about 36 balls).
Step 3
Place balls on a cookie sheet lined with a baking mat or wax paper and stick in the fridge for about 45 minutes.
Step 4
Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet.
Step 5
Top with nutmeg (if desired).
Step 6
Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.
Step 7
Store leftover truffles in a covered container in the fridge.
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