3/4 cup Kahla
1/4 cup vodka
1/2 bag (5 1/2 ounces) Ghirardelli White Chocolate Chips
1/2 bag (5 1/2 ounces) Ghirardelli Milk Chocolate Chips
1 cup finely diced walnuts
3 cups finely crushed Pepperidge Farms Milano Cookies

Chop walnuts in a food processor or by hand. Crush cookies in a food processor.

Combine the walnuts and cookies in a large mixing bowl and set aside.

Set up a double boiler. When the water is boiling rapidly, put the white and milk chocolate chips into double boiler. As the chips begin to melt, stir them together with a whisk. When the chips are fully melted, add the Kahla and vodka to the double boiler. Whisk until smooth and the edges begin to bubble a bit, about 5 minutes.

Pour the hot Kahla-chocolate mixture into the bowl of cookies and nuts. Whisk or stir together until completely blended. Drop heaping tablespoons of this mixture onto your work surface or wax paper. With your hands, roll truffle dough into small balls. Place onto cookie sheets and press down slightly to give a flat surface. Refrigerate overnight.

Glaze
Remaining 1/2 bag Ghirardelli Milk Chocolate Chips
Remaining 1/2 bag Ghirardelli White Chocolate Chips
4 tablespoon Crisco, divided

Set up a double boiler. When the water boils, add the white chocolate chips and 2 tablespoons Crisco to the double boiler. Stir together until very smooth using a spoon or whisk. Remove from heat to work surface. Dunk each truffle into the white chocolate and return to cookie sheet. Once finished, return to refrigerator and allow white chocolate to harden approximately 10 to 15 minutes.

While white chocolate is hardening, clean double boiler and set it up to melt the milk chocolate. Repeat the previous double boiler process using the milk chocolate chips and Crisco. When the chocolate is very smooth, dip a fork into the hot mixture and drizzle over the truffles to finish the glaze.