No Bake Lemon Cookie Truffles

Ingredients:

16 oz. package lemon sandwich cookies

8 oz. package cream cheese

1 tsp. lemon juice

16 oz. package almond bark (or white chocolate candy coating)

yellow jimmies/sprinkles (optional)

Directions:

Place cookies in a 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). Place crumbs in a medium bowl. Add cream cheese and lemon juice.  Mix until well-blended. Roll cookie mixture into 1 inch balls (makes about 48 balls). Place balls on a cookie sheet lined with aluminum foil or wax paper and stick in the fridge for about 45 minutes.

Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet. Top with yellow sprinkles (if desired). Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.

Store leftover truffles in a covered container in the fridge.

These truffles were easy to make and a nice refreshing spring treat. 

Crockpot Candy (Peanut Clusters)

Review by Lyndee:

Ingredients:

2 pounds white almond bark

4 ounces German chocolate

12 ounce bag semisweet chocolate chips

24 ounces dry roasted peanuts

Add all ingredients to the crock pot.  Cook on low for 1 hour without stirring.  After an hour, stir to combine everything.  Allow to cook for another hour, stirring every 15 minutes.  Drop spoonful’s of the candy onto wax paper and allow to cool completely. 

This was one of the easiest recipes I’ve ever made.  Literally just dump and stir.  The only time consuming part was putting the candy on wax paper.  This makes a HUGE batch of candy.  My entire table was covered in peanut clusters.  The chocolate is delicious with just the right amount of crunch from the peanuts.  These were a big hit at the family 4^th of July gatherings.  Even my Grandma couldn’t believe they weren’t a fancy store bought candy.