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Thin Mint Truffles

source: cookincowgirl.blogspot.com

Yield: makes 24


1 9oz box Girl Scout Thin Mints {Or Keebler’s Grasshopper Cookies!}
4 oz fat free cream cheese, slightly softened
8 oz Guittard’s green mint chips *
8 oz white chocolate chips or white chocolate bark


1. In a food processor, pulse the Thin Mints a few times, and them blend them down until they are just crumbs. It might be easier to do this in two batches. Next, mix in the cream cheese and crumbs together in a bowl until well incorporated. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.

2. Once the truffles have been in the fridge for a while, melt the green mint chips in a double broiler or a microwave safe bowl.

Click here to see the full recipe from cookincowgirl.blogspot.com! >>

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