Its that time of year again, when cute little elementary school girls come to your door selling you delicious boxes of girl scout cookies, which I am for certain are laced with crack. I know this because I can't just eat a single cookie, or even a single sleeve without coming back for more. This is a simple twist on the plain jane thin mint cookie, making it into a truffle.
Thin Mint Truffles
Ingredients:
Crush up your box of cookies in a freezer ziplock bag using a meat tenderizer, or something alike.
In a stand mixer, combine crushed cookies and cream cheese. Mix until well combined. Form into 1-inch balls. Place on a baking sheet lined with wax paper and place in fridge to set for 10 minutes.
Melt chocolate bark in microwave and add a tbsp of canola oil if needed to thin out the chocolate for dipping.
Dip each ball into the chocolate and cover. Place back on the baking sheet, and once all are done, place back into fridge until ready to serve.
Thin Mint Truffles
Ingredients:
- 1 box Thin mint cookies
- 1 8 oz. Package cream cheese, softened
- Chocolate bark
- 1 tbsp. Oil
Crush up your box of cookies in a freezer ziplock bag using a meat tenderizer, or something alike.
In a stand mixer, combine crushed cookies and cream cheese. Mix until well combined. Form into 1-inch balls. Place on a baking sheet lined with wax paper and place in fridge to set for 10 minutes.
Melt chocolate bark in microwave and add a tbsp of canola oil if needed to thin out the chocolate for dipping.
Dip each ball into the chocolate and cover. Place back on the baking sheet, and once all are done, place back into fridge until ready to serve.
No comments:
Post a Comment