Preparation Steps

• In the bowl of a food processor, add the shortbread cookies and powdered sugar. Pulse for 30 seconds or until you have fine crumbs.
• Add the cream cheese and Baileys Irish Cream to the crumbs. Pulse for another 20-30 seconds until smooth and fully incorporated.
• Line two baking trays with parchment paper. Set aside.
• Using a 1-inch (about 1 tablespoon) cookie scoop, portion the cheesecake mixture and place on one lined tray. Refrigerate for 1 hour to firm up. Optionally, gently roll between palms to smooth before dipping.
• Melt the white vanilla almond bark according to package: microwave 1 minute, stir, then in 30-second bursts until smooth. Do not overheat.
• Spear a cheesecake ball with a dinner fork and dip it into the melted vanilla almond bark until fully coated.
• Lift and gently tap the fork on the edge of the bowl to let excess chocolate drip off.
• Use a toothpick to slide the coated ball onto the second parchment-lined tray. Repeat for all balls.
• Melt the milk chocolate almond bark in a small bowl according to package directions, stirring until smooth.
• Drizzle the melted milk chocolate over the white-coated cheesecake balls using a spoon or small piping bag.
• Chill the tray in the refrigerator for 10-15 minutes until the chocolate is fully set.