I recently got to attend my first blog conference organized by one of my favorite bloggers Six Sisters. It was such a blast and I loved being able to meet the Six Sisters in person. They are such an amazing and talented group of girls. I learned so much at the conference and was able to make friendships with other fellow bloggers at the conference. The Six Sisters just released their first cookbook. I was so excited to buy a copy at the conference and there are so many great recipes and fun crafts inside! Book is available here. I have seen these thin mint truffles on pinterest. Thin mint cookies are my favorite girl scout cookies with Samoas coming in at a close second. I knew that I had to make these delicious truffles and I loved how easy they were! I took them to a party with me on Saturday and they were a huge hit. The mint flavor and chocolate in these combined make them amazing!
Rating: 5 stars Difficulty of Recipe: 2 stars Review: I used the entire package of cream cheese and the original recipe called for 1/2 package. They were so yummy but you can reduce the cream cheese in half if you want to. These are also so fun for St Patricks Day or anytime you want a fun treat! I will be making these again, especially when thin mints are my favorite! Ingredients:
1 9 ounce package thin mint girl scout cookies (or Keebler grasshopper cookies)
1 8 ounce package cream cheese, softened
1 (12 oz) Bag Guittards Green Mint chips (or green candy melts)
5 oz white chocolate chips
1. In a food processor pulse the thin mint cookies until they are fine in consistency.
2. Blend together crushed thin mint cookies and softened cream cheese. You can mix them by hand, or I used my kitchenAid mixer.
3. Roll the mixture into tablespoon sized balls and set on a cookie sheet lined with parchment paper. Allow them to chill in the fridge for a couple of hours to harden. This will make them easier to roll in the melted chocolate.
3. Melt the green mint chips in the microwave stirring 30 seconds at a time being careful not to overcook. Roll the balls into the melted chocolate to coat and place them to harden on a baking sheet lined with parchment paper.
4. For the white chocolate drizzle, melt the chocolate 30 seconds at a time until melted. Spoon the melted chocolate into a plastic baggie and cut a tiny slit in the corner and drizzle the chocolate over the top of the truffles. Store the truffles in the fridge until ready to serve.