From No Bake Makery
The recipe calls for almond milk, but I’m sure you could use whatever milk you’d like. These are also great from the freezer.
12 chocolate sandwich cookies (Like JoesJoes or Oreos)
1 cup cinnamon toast cereal
5 tablespoons sliced almonds
2 teaspoons ground cinnamon
2 tablespoons honey
1/4 cup almond milk
1 teaspoon sea salt
1 1/2 cups candy melts or candy bark (or temper some chocolate, if you dare)
Line a cookie sheet with wax (or parchment) paper and set aside.
In a food processor, process the cookies and cereal until fine crumbs form, about 1 minute. Add 3 tablespoons of the almonds and 1 teaspoon of the cinnamon and process for another 30 seconds. Add the honey and almonds milk and process another 30 seconds. Transfer to a clean bowl.
Roll the dough into 1-inch balls (I chilled the dough for 30 minutes before beginning this step). Place on the prepared cookie sheet and chill another 45 minutes.
Roughly chop the remaining almonds and mix with the remaining cinnamon and salt. Set aside.
Melt the candy coating according to package instructions. Dip balls into the chocolate and place back on the sheet, sprinkle with almond mixture, and chill until coating is set, about 1 hour. [/recipe]