And now, I'm going to recommend you pull that box of Thin Mints out of the freezer to make these delicious truffles. No. Really. Go get your Thin Mints. Call your MIL if you have to; these truffles are worth it!
1 box Girl Scout Thin Mint Cookies (or other mint cookie)
4 oz. cream cheese, softened
1 package green chocolate melts
1. Line a cookie sheet with wax paper; set aside.
2. Blend the Thin Mints until they're a fine texture (you may prefer to use a food processor). Then mix them with the cream cheese.
3. Roll into one inch balls and place onto the cookie sheet. Place them into the freezer for 30 minutes.
4. Melt the green chocolate as directed. You'll want it to be well melted for maximum truffle dipping! Then dip each truffle in the green chocolate. I prefer to use a cake pop stick to dip the truffles, but a couple of forks will do as well.
5. Optional: Allow the green layer to set, and add white chocolate drizzle. I simply melted 1/4 cup white chocolate, cut a small slit in the corner of a plastic bag and drizzled over the truffles.
6. Once the chocolate has set, serve the Thin Mint Truffles at room temperature.
You will be so thankful for that box Thin Mints you've stowed away!
Recipe adapted from Six Sisters Stuff
linking up with Semi Homemade Mom, Lil Luna, Tatertots and Jello, Southern Lovely, Mostly Homemade Mom, Somewhat Simple,