1 box 8 count Pop-tarts,(I choose Cookie and Cream and Wild Berry Flavors)
5 ounces Cream Cheese, softened
8 ounces Almond bark
Break Pop-tarts up into small pieces. Then process in a food processor with 4 ounces of cream cheese until well combined. Add slightly more cream cheese if mixture is too dry to stick together in balls.
Shape mixture into truffle sized balls and place on a lined baking sheet. Freeze for 20-30 minutes
Melt Almond bark acording to package directions. Dip each truffle into the melted chocolate with a fork and letting excess fall back into bowl. Place dipped truffles back on baking sheet and immediately add sprinkles if desired. Continue with all truffles until all have been dipped, and chill until chocolate has set, 10-20 minutes.
Makes aproximately 2 dozen