Thin Mint Truffles

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.

 

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