No-bake Spiced Cookie Truffles

1 (8.8 oz.) pkg. Belgian speculoos rectangular biscuit cookies  

½ cup Belgian speculoos biscuit cookie butter, warmed 

6 oz. cream cheese, at room temperature 

1 (10 oz.) pkg. white vanilla-flavor melting wafers 

1. Line a small rimmed baking pan with parchment paper; set aside. Place cookies in a 1-gallon resealable plastic bag; finely crush with a rolling pin. Set aside 1 Tbsp. crushed cookies. Transfer remaining crushed cookies to a large bowl. 
2. Add cookie butter and cream cheese to the large bowl with crushed cookies. Stir until cookie crumbs are moistened. Cover and refrigerate for 1 hour or until firm. 
3. Scoop mixture into 24 (1½-inch) balls. Roll each ball between your hands to make round. Place in prepared baking pan and refrigerate for 30 minutes or until firm. 
4. In a small microwave-safe bowl, microwave white vanilla wafers on high for 1 to 2 minutes or until melted, stirring every 15 seconds.
5. Dip cookie balls, one at a time, in melted mixture; remove with a fork and allow excess to drip off. Return to baking pan. Immediately sprinkle with a pinch of reserved crushed cookies. Refrigerate truffles for 20 minutes or until coating is set. Store in a tightly covered container in the refrigerator up to 2 days.  

Each serving contains: 80 calories, 2.5 g fat, 1.5 g saturated fat, 0 g trans fat, 5 mg cholesterol, 110 mg sodium, 10 g carbohydrates, 0 g fiber, 2 g sugar, 3 g protein. Daily values: 0% vitamin D, 2% calcium, 6% iron, 2% potassium.