Add the Nutter Butter cookies to a food processor and blend until they form fine crumbs.
Add the softened cream cheese and process until fully combined and a dough forms.
Use a cookie scoop or spoon to portion the mixture evenly. Roll into smooth balls with your hands.
Place the truffles on a wax paper-lined baking sheet or tray.
Freeze for about 20 minutes until firm.
Melt the white almond bark and chocolate almond bark separately according to package directions.
Dip each truffle into the melted almond bark using a fork, allowing excess coating to drip off.
Return the coated truffles to the wax paper-lined tray.
Drizzle the opposite bark flavor over the top for decoration.
Allow the coating to harden completely before serving.