Cinnamon Toast Crunch and Pistachio Truffles

Directions

• 1 Line a baking sheet or large plate with parchment paper.
• 2 Place the cereal in a food processor or blender, and process until fine crumbs form.
• 3 In a medium bowl, combine the cookie spread, marshmallow cream, cream cheese and 1/2 cup of pistachios. Add cereal crumbs and mix together until all the ingredients are well combined.
• 4 Form approximately 1-inch balls; place them on the lined sheet and refrigerate for 1 hour or until they’re firm.
• 5 Melt the white chocolate and vegetable shortening in a water bath.
• 6 Use 2 forks to dip each ball into the melted chocolate until it’s completely coated. Place them back on the sheet and sprinkle with the rest of the slivered pistachios. Refrigerate for 20 more minutes or until the chocolate is firm.