10-ounces white chocolate candy melts or white chocolate chips

colored sprinkles

candy eyes

6-inch pop sticks

Directions: In food processor, process the cookies to make crumbs. Add the cream cheese and process until well combined. Use a teaspoon or cookie scoop to scoop about 2-teaspoon portions. Roll into balls. Place on parchment lined baking sheet and refrigerate for 20 minutes. While chilling, use the microwave (30-second intervals) to melt the candy melts or white chocolate chips. Add coconut oil, a teaspoon at a time to reach desired consistency. Stir until smooth. Insert a pop-stick into each truffle ball. Dip and swirl in melted white chocolate. Dip or sprinkle with colored sprinkles and add a candy eye. Refrigerate until ready to display and serve.