No Bake Thin Mint Truffles
I'm just going to cut right to the chase. These truffles are simply AMAZING! They're really easy to make and take hardly any time at all, plus, they only require three ingredients! I used Thin Mints, but if you don't have them, you can certainly sub Keebler Grasshoppers or the cookie of your choice.
No Bake Thin Mint Truffles
Ingredients
1 roll (approx. 16 cookies) Thin Mints or Keebler Grasshoppers
2 Tbsp. brick cream cheese, softened
7 oz. dipping chocolate and/or candy coating
Line a baking sheet with wax or parchment paper and set aside.
Put the cookies into a ziplock bag and squeeze the air out. Seal the bag. Using a rolling pin, crush the cookies into fine crumbs (you don't want any big chunks).
In a bowl, combine the cookie crumbs and the cream cheese. Using a fork, cut the cream cheese into the crumbs until the cream cheese disappears (no white spots!) and a thick dough forms.
Roll the dough into one-inch balls and place on the prepared baking sheet. To keep mine uniform in size, I measure out a teaspoon-full of dough for each one. Place the baking sheet in the fridge to set, about 30 minutes.
Melt chocolate or candy coating according to package directions. Drop each truffle into the chocolate/candy coating, coating completely. Use a fork to lift truffles out of the chocolate and drain the excess. Place back onto prepared baking sheet. Once all truffles are covered, place back into the fridge to set, about one hour. Store in an airtight container in the refrigerator.
For more pictures head on over to Elfie's Edibles and make sure you sign up for email updates!
No Bake Thin Mint Truffles
Ingredients
1 roll (approx. 16 cookies) Thin Mints or Keebler Grasshoppers
2 Tbsp. brick cream cheese, softened
7 oz. dipping chocolate and/or candy coating
Line a baking sheet with wax or parchment paper and set aside.
Put the cookies into a ziplock bag and squeeze the air out. Seal the bag. Using a rolling pin, crush the cookies into fine crumbs (you don't want any big chunks).
In a bowl, combine the cookie crumbs and the cream cheese. Using a fork, cut the cream cheese into the crumbs until the cream cheese disappears (no white spots!) and a thick dough forms.
Roll the dough into one-inch balls and place on the prepared baking sheet. To keep mine uniform in size, I measure out a teaspoon-full of dough for each one. Place the baking sheet in the fridge to set, about 30 minutes.
Melt chocolate or candy coating according to package directions. Drop each truffle into the chocolate/candy coating, coating completely. Use a fork to lift truffles out of the chocolate and drain the excess. Place back onto prepared baking sheet. Once all truffles are covered, place back into the fridge to set, about one hour. Store in an airtight container in the refrigerator.
For more pictures head on over to Elfie's Edibles and make sure you sign up for email updates!