Strawberry Shortcake Pop-tart Truffles

Chop Pop-tarts up into small pieces. Then process them 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.

Roll the mixture into truffle sized balls and place on a baking sheet lined with wax paper. Freeze for 20-30 minutes.

Melt candy melts in a bowl set over a pot of simmering water, stirring until smooth.

Dip each truffle into the melted chocolate with a fork and let excess candy melts fall back into bowl. Place dipped truffles back on waxed paper and immediately add sprinkles if desired. Continue with all truffles until all have been dipped.

Freeze dipped truffles for 10-20 minutes or until firm. Transfer to a serving platter and keep in the refrigerator until serving. Enjoy!