How To Make No-Bake Lemon-White Chocolate Truffles

Yields: 3 dozen

Prep Time: 30 mins

Total Time: 1 hour 10 mins

Ingredients

• 36

  vanilla sandwich cookies (such as Golden Oreos), broken into large pieces

• 1

  8-ounce package cream cheese, at room temperature

• 1/2 tsp.

  lemon extract

• 16 oz.

  white chocolate, chopped

• 1 tsp.

  coconut oil

• 1/2 tsp.

  grated lemon zest

• 1/3 c.

  yellow sprinkles, for topping

Directions

1. Line a baking sheet with parchment paper. Put the sandwich cookies in a food processor and pulse to make fine crumbs. Add the cream cheese and lemon extract and pulse until completely combined and the mixture almost forms a paste.

2. Scoop and roll the mixture into 1-inch balls (about 36). Place on the prepared baking sheet and refrigerate until chilled, about 30 minutes.

3. Put the white chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until melted. (You can also melt the white chocolate in the microwave in 15-second intervals, stirring.) Gently stir in the coconut oil and lemon zest. Remove the bowl from the pan.

4. Dip the cookie balls in the white chocolate, remove with a fork and return to the baking sheet. Immediately top with yellow sprinkles. Refrigerate until the chocolate is set, about 10 minutes.

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