Crush the Biscuits: In a food processor, blend the biscuits into fine crumbs. If you don’t have a food processor, place the cookies in a sealed bag and crush them with a rolling pin.

Combine with Cream Cheese/Spread: In a medium bowl, mix the crushed biscuits with the softened cream cheese (or Cookies and Cream spread) until smooth and well combined.

Shape into Balls: Roll the mixture into small balls (about 1 tablespoon each) and place them on a lined baking sheet. You should have about 12-15 truffles.

Chill the Truffles: Refrigerate the truffles for 15–20 minutes to firm them up.

Coat with Melted Chocolate: Dip each truffle into melted chocolate, allowing any excess to drip off. Place them back on the lined baking sheet.

Chill and Serve: Once all truffles are coated, refrigerate them again until the chocolate sets, about 10–15 minutes.

Decorate: Optionally, sprinkle extra crushed biscuits or drizzle chocolate on top for decoration.