I started feeling a little guilty I was not doing anything for St. Pat’s Day. Since I am back in town from spring break and my husband left with the two boys to visit his mother, I had some time on my hands.
Instead of organizing closets I hit the Internet looking for some St. Patrick’s Day treats.
I could not resist the Thin Mint Truffles by Confessions of a cookbook gal. I have a girl scout in the house so I have a good supply! These were super easy to make and incredibly delicious to eat. So much easier than a cake ball.
|Did it all in food processor|
Here are some of the variations of our Thin Mint Truffles that we came up with. I am not sure if I prefer the dark or white chocolate version. How about you?
Be careful you probably can’t eat just one of these decadent thin mint truffles. !!
Place the cupcake filled with truffles in a bag and you have the perfect gift or party favor.
- 9 oz box of Thin Mints
- 4 oz (1/2 block) cream cheese, softened (Low fat fine)
- White chocolate, white chocolate discs, mint chocolate chips (need to add a tsp of shortening if using real chocolate) or Dark chocolate almond bark or dark chocolate candy melts
- Crush the Thin Mints very finely. You can do this by placing them in a large Ziploc bag and rolling them with a rolling pin, or use your food processor, which is what I did.
- Once they are crushed, pour them in a large bowl and add the cream cheese or add the cream cheese to the food processor and pulse until incorporated.
- Use a small ice cream scoop, or roll into 1 inch balls, place on a wax paper lined baking sheet, and refrigerate for about 30 minutes.
- Melt almond bark or candy melts and using a toothpick, dip truffles completely and twirl to allow the excess to drip off. Place back on lined baking sheet and sprinkle with nonpareils before set. Refrigerate until firm. You can melt some green chocolate in a Ziploc bag, cut of the tip and use as added decoration