gs thin mint truffles
(1 rating)
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Mmmmmm!
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(1 rating)
yield
24 Bars
prep time
1 Hr
Ingredients For gs thin mint truffles
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1 boxgirl scout thin mint cookies
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4 oz pkgcream cheese, room temperature
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8 oz pkgandes candies
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8 oz pkgvanilla or white / semi sweet / milk / dark chocolate chips - your choice
How To Make gs thin mint truffles
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1In a food processor, pulse 1/2 the Thin Mints down until they are just crumbs. NOTE: It'll be easier to do this in two batches (1/2 at a time).
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2Add cream cheese & crumbs together in a bowl until well combined. Roll the mixture into 1" balls & place them on a wax paper covered baking sheet. Place the baking sheet in the refridgerator for 30 minutes, so it's easier to dip the balls in the chocolate & they do not fall apart on you.
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3Once the truffles have been chilled for awhile, melt the andes candies in a double broiler or a microwave safe bowl.
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4Roll 1/2 the truffles in the melted andes candies chocolate, & place them back on the wax paper. Melt the white chocolate (or whatever chocolate you are using) & roll the other 1/2 of the remaining truffles. Once they have dried a little, place the remaining white chocolate in a pastry bag fitted with small writing tip. Start small at first, then if you need, change to a larger writing tip. Drizzle the white chocolate over the green truffles. Do the same with the mint chocolate over the white truffles. Place the baking sheet back in the fridge so that the chocolate can set.
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5NOTE: You could any type of chocolate for the out side, but I like the contrast in color. Also, the reason I used the andes candies & the white chocolate instead of regular chocolate, is because the Thin Mints are already covered in chocolate, so you get all sorts of yummy flavors in one bite.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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