Girl Scout No Bake Thin Mint Truffles Easy Peasy Recipes
NO-BAKE THIN MINT COOKIE TRUFFLES RECIPE
Yield 24
Number Of Ingredients 3
Steps:
- Blend cookies in a blender or food processor until fine crumbs form. Set aside 1/4 cup crumbs to sprinkle on top of truffles, if desired.
- Place cookie crumbs and softened cream cheese in a large mixing bowl and mix until well combined.
- Roll mixture into 1-inch sized balls and place on a baking sheet lined with parchment or wax paper.
- Place baking sheet in the fridge for 30 minutes.
- Melt mint chips (or white chocolate chips) in a microwave-safe bowl in the microwave in 30-second increments, stirring each time, until melted (about 2 minutes).
- Add food coloring to melted white chocolate chips if using white chocolate.
- Dip each ball into melted chocolate until completely covered using two forks. Lift ball out of the chocolate and scrape off excess chocolate before placing on baking sheet.
- Sprinkle on cookie crumbs for garnish, if desired.
- Place truffles in the fridge for a few minutes to set up.
Nutrition Facts : Servingsize 1 serving
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- Using a food processor, process cookies into fine crumbs. If a food processor is unavailable, cookies can be placed in a ziploc style freezer bag, then roll over the cookies, in the bag, with a rolling pin.
- Once cookies are in fine crumbs, add softened cream cheese to the food processor and pulse until the mixture forms into a ball. If you do not have a food processor, the mixture can be stirred and worked together by hand (it will take some work). Roll into balls approximately 1" in diameter. Place balls into refrigerator to chill for approximately 30 minutes.
- Prepare chocolate candy coating by following directions listed on package. Remove balls from fridge and dip a lollipop stick about 1/2 an inch into chocolate candy coating, the gently insert the stick into a ball. Repeat with remaining balls and lollipop sticks.
- Then starting back with the first ball, where chocolate coating has had time to set up, dip the entire truffle ball into the candy coating (or spoon coating over it). Allow excess chocolate to drip off, then place in a holder to stand pops up (florist foam and even some strainers will work to hold up the sticks) or place onto a baking sheet lined with parchment or wax paper. Store in refrigerator.
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- 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.
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