Put cookies and grind them to crumbs. Add the cream cheese and pulse until fully combined. Roll dough into even-sized balls and refrigerate for at least 1 hour or until firm.

Draw 24 bat wings on paper or download the template in the blog post. Place under a sheet of wax paper. Melt one bag of chocolate melts, add to a small food storage bag and snip off a tiny corner. Fill the bat wings with chocolate – don’t make too thin. Refrigerate for one hour.

Melt the rest of the chocolate melts and one by one, dip the truffles into the chocolate, apply the bat wings, eyes, and mini chocolate chips to make the truffles look like bats. Refrigerate until fully hard.