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.
Ingredients:1 package Thin Mints
8 ounces cream cheese, softened to room temperature
1 package melting chocolates
½ cup mint candy pieces
Gold Sprinkles
Directions:
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.
Refrigerate truffles for at least 10 minutes so the chocolate sets. Serve.
(Original Recipe: http://sallysbakingaddiction.com/2014/03/05/mint-oreo-truffles/)