GS Thin Mint Truffles

In 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).

Add 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.

Once the truffles have been chilled for awhile, melt the andes candies in a double broiler or a microwave safe bowl.

Roll 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.

NOTE: 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.