Thin Mint Truffles
If you’re anything like me, I love Girl Scout Cookies. However, I try not to eat them all, so I always freeze my extra sleeves. This recipe is a great use for these extra cookies, as well as a great party-pleaser. Although I made my outside green for St. Patrick’s day, feel free to change the color of melts and make them for any party.
1 package Thin Mints
8 ounces cream cheese, softened to room temperature
1 package melting chocolates
½ cup mint candy pieces
Process the Thin Mints in a food processor or blender. Pulse until crumbs.
Combine the Thin Mint crumbs with the cream cheese using a bread hook or paddle attachment. (you can do it by hand, but it’s much harder.)
Using your hands, roll into 1 inch balls. Place balls a parchment paper lined baking sheet. Freeze the truffles for about 30 minutes or set in fridge over night.
In a microwave safe bowl, combine candy melts and mint candies. Heat and stir until melted and combined.
Coat truffles: drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it with a fork. Pick up the truffle with a fork. Place on a lined baking sheet.
Top with sprinkles while the chocolate is still warm.
Refrigerate truffles for at least 10 minutes so the chocolate sets. Serve.