20-24chocolate chip cookies (homemade or store-bought)
4ozcream cheese, at room temperature
8slicesOntario bacon, cooked, drained, finely chopped and divided
2cupschocolate chips, melted
Servings: 20-24 pieces
Crush two dozen cookies into crumbs into a mixing bowl.
Add 6 slices of finely chopped bacon and cream cheese. Mix together until a ball of cookie dough forms. If dough feels dry, add 1 Tbsp of cream cheese until desired consistency is achieved.
Roll into 2-inch balls. Place rolled cookie balls onto a parchment paper-lined cookie sheet and place in the freezer for 15 minutes.
While cookie balls are freezing, place chocolate chips and coconut oil in a microwave-safe dish. Microwave in 30-second intervals, stirring between, until creamy and lump free.
Dip balls into chocolate with a fork, allowing excess chocolate to drip off.
Place truffles back onto cookie sheet and immediately sprinkle with a generous pinch of chopped bacon. Once all truffles have been coated, place in fridge to allow chocolate to set. Store truffles refrigerated in an airtight container