Add Gingersnap Cookies and Golden Oreo's (including the cream) to a food processor or blender and pulse until cookies are fine and no chunks remain. Combine with softened cream cheese and vanilla extract in a large bowl and mix until combined. I find it easiest to use my hands.
Using a cookie scoop or your hands roll the dough into 1 ½ inch balls. You should get about 24 truffles. Place each ball onto a parchment paper lined cookie sheet and set aside.
Melt the almond bark in the microwave (20 second intervals) or stove top until smooth. One at a time, dip a ball of dough into the melted almond bark and coat completely. Let the excess drip off and place back on the parchment paper. Repeat until all the truffles are coated with chocolate.
Top with Spiced Sugar Topping before the almond bark sets. This will happen within 3-5 minutes, so work as you go. Let set at room temperature for 10 minutes or place in fridge for 5 minutes and enjoy!
Spiced Sugar Topping
Combine all ingredients in a small bowl to combine. Sprinkle over coated truffles.
Tip: I find it best to add the Spiced Sugar Topping while the chocolate is still not set and tacky. If you add it after it will just roll off and not stick.
Leftover Storage: Store leftovers at room temperature for 3-5 days, or in the fridge for up to 2 weeks.
Freezer Option: Store in a freezer bag for up to 2 months. Let come to room temperature and enjoy.
Chocolate Options: My recommendations are either baking dark chocolate or white chocolate. Other varieties like semi-sweet or milk chocolate can be used as well.