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.
- 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
- 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.