Place the Gingerman cookies in a blender or food processor, and pulse until the cookies are crumbs.

Melt the White Chocolate Chips in the microwave, and stir well to blend. (Be careful not to burn the chocolate).

Add the Powdered Sugar, Melted White Chocolate Chips, Butter, Vanilla and Heavy Whipping Cream and blend until well mixed, smooth and creamy. 

Place the mixture in the refrigerator for 2 hours. When the 2 hours is up, remove the cookie mixture from the refrigerator. 

Place the 6 squares of White Chocolate Almond bark in a microwave safe bowl, and microwave at 15 second intervals until the chocolate is melted and smooth. 

Scoop the cookie mixture in 1-2 inch balls, and dip in the White Chocolate, covering the balls. 

Place on a parchment-lined cookie sheet, and sprinkle with Crushed Cookie Crumbs.  Continue making the cookie Truffle balls and dipping them in the chocolate until all the Truffle balls have been dipped and sprinkled. 

Place the Truffles in the refrigerator to completely set the chocolate.  After about 1 hour, the Truffles should be set. 

Remove from the Parchment paper.

Serve and Enjoy!