– Place all the peanut butter sandwich cookies in the food processor. Pulse until crumbs form.
– Add cream cheese and mix until well combined and mixture resembles cookie dough.
– Use a melon baller to scoop enough filling to make each truffle. Roll the mixture in the palms of your hands to form small balls. Make 36 balls and place them on a baking sheet lined with parchment paper. After formed, place in refrigerator for about 30 minutes.
– Place truffles back in the refrigerator until chocolate is set.
– Make the butterscotch drizzle: place oil and morsels in a bowl. Microwave in 15 second intervals, stirring in between until melted.
Spoon chocolate into a piping bag fitted with a small tip or a sandwich bag. Drizzle over truffles.
– Place back in the refrigerator to set up, about 5 minutes.