11⁄2 x 250g packets Butternut Snap Cookie
1 cup White Choc Melts
250g block cream cheese, chopped, at room temperature
1⁄4 cup brown sugar, firmly packed
2 tsps vanilla essence
Set aside 32 cookies to make sandwiches. Reserve remaining for another use.
To make filling, beat cream cheese, sugar and vanilla in a small bowl of an electric mixer until smooth.
Sandwich two cookies with 1 tblsp of filling. Place on a tray lined with baking paper. Repeat to make 16 sandwiches in total.
Melt chocolate in a medium heatproof bowl sitting over a medium saucepan of simmering water. Stir until smooth.
One at a time, dip half of a cookie sandwich into chocolate, allowing excess to drip away. Return to lined tray. Refrigerate for 2 hours, or until cookies have slightly softened.