Thin Mint Truffles

Why do we do this?  Because sometimes you have to take control of a situation and improve it.  And because in my experience, most people go crazy for things that involve the re-purposing of Girl Scout Cookies.  So go ahead and be the star of the party with this one.  If Thin Mints aren’t your thing, I suspect that this would also translate well with Do Si Dos.

Ingredients

  • One package of Thin Mint cookies
  • One block of cream cheese, softened
  • One bag of semi-sweet chocolate chips
  • One package of white almond bark

Instructions

  • Empty sleeves of cookies into food processor and pulse/process until the entire mixture is composed of small crumbs.
  • Cut the softened cream cheese into chunks and add into crumb mixture.  Run food processor until the mixture has come together in a ball and/or the mixture resembles early spring mud.
  • Scrape contents of processor into bowl.   Do a bit of light stirring/blending with a spatula/other utensil if you seen any bits that didn’t get incorporated quite the way that they should have.
  • Cover mixture and place in fridge to chill until firm and cool (at least 30 min).
  • Remove mixture from fridge and form into balls that are at least the size of a walnut but not as large as a golf ball.  Place on foil (or wax paper)-lined cookie sheet.
  • In microwave, melt chocolate/bark until liquid, checking often to make sure the mixture doesn’t burn.  Remove.
  • Using two forks to form a sort of base, dip each ball into the chocolate/bark until covered.  Remove from the mixture and allow all extra chocolate to drain off (this is why forks are so excellent).
  • Return to cookie sheet and repeat until all truffles are coated.
  • Chill to set coating for at least 30 minutes.  Store in the refrigerator.  Makes ~32 truffles.

NOTE: Obviously if you don’t like chocolate-dipped things or you don’t like almond bark-dipped things, you can choose to use one exclusively.  I used both because I only had 1/2 bag of chocolate chips.

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