Thin mint truffles
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!
Servings: 12 Truffles
Ingredients
- 1 (9-ounce) package thin mint Girl Scout cookies, or Keebler grasshopper cookies
- 1 (8-ounce) block cream cheese, softened
- 1 (12-ounce) bag Guittards Green Mint chips
- 5 ounces white chocolate chips
Instructions
- In a food processor pulse the thin mint cookies until they are a fine consistency.
- Using a hand mixer whisk together the thin mint crumbs and cream cheese.
- Roll the mixture into tablespoon-sized balls and set on a cookie sheet lined with parchment paper.
- Chill the balls in the fridge for at least 2 hours to harden. This will make it easier to roll the melted chocolate.
- Melt the green mint chips in the microwave stirring 30 seconds at a time being careful not to overheat.
- Roll the balls in the melted chocolate to coat and place them back on the baking sheet lined with parchment paper.
- 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.
Notes
Recipe adapted from Six Sisters
Nutrition
Calories: 237kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 79mg | Potassium: 91mg | Fiber: 1g | Sugar: 26g | Vitamin A: 253IU | Calcium: 45mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
