a Beyond Celiac gluten-free favorite!
1 pkg. GF Chocolate Creme Cookies
1 pkg. (8 ounce) Cream Cheese at Room Temperature
Chocolate Ambrosia Bark (~ 6 bars) & White Chocolate Ambrosia Bark (~ 2 bars) can purchase at HEB ( I prefer to use Hershey’s Special Dark Chocolate Chips to melt and dip in and decorate with real white chocolate)
Process Cookies in food processor first then add soften cream cheese to the mixture and process again.
Form mixture into balls; freeze about 15 minutes to make them firm for dipping.
Melt chocolate bark.
Insert toothpicks into ball and dip into chocolate; place on wax paper. Can speed up drying by putting them in the fridge.
Once the chocolate has hardened, remove toothpicks and drizzle with melted white chocolate bark.
Keep refrigerated until 15 min. before serving.
Yields 3 ½ dozen