Thin Mint Truffles are a 3 ingredient dessert that you won’t be able to resist!
***Hey guys! This post was originally written and published in 2011. I’ve updated the photos and made a couple of recipe tweaks — I hope you love these truffles as much as I do!***
I very rarely have actual conversations on the phone.
Like…with my voice. Because if at all possible, I text.
I text my pastor. I text my nail lady. I text my son’s karate teacher.
weren’t fine with it, I would just pretend I didn’t get it and I would continue to communicate with them via text message.
I think that being a housewife has made me a bit antisocial, and I just hate when I just want to say one thing and I have to have a whole conversation. Not because I don’t enjoy talking to people, but because I really have nothing to say. I stay home. All day. For a living.
What is there for me to offer to a conversation? That I’m disgusted with Alex from the Dr. Phil Family?
That I suspect that someone in my family isn’t using their towels at least twice like I’ve asked?
That I bought ANOTHER tube of overpriced lip gloss which I didn’t really NEED but it might FINALLY be my perfect shade that makes everything in my life fall right into place?
I should probably start watching the real news instead of E! News, even though E! is way more entertaining, just so I will have something to offer to conversation.Because I have a feeling that no one wants to talk about how many towels I had to wash yesterday or what is new with Charlie Sheen (duh, winning).Also have you HEARD what Miley Cyrus is up to lately? Not good.
Lets talk about food, want to? I’m much better at that.
As usual, I bought way too many Girl Scout cookies. Mostly Thin Mints. So…I decided to make truffles with them.
It was a good choice.
- 9 oz Thin Mints (or Keebler Grasshopper cookies)
- 4 oz (1/2 block) cream cheese, softened
- Dark chocolate almond bark or dark chocolate candy melts
- Green candy melts/sprinkles/crushed cookies for garnish
- Crush your cookies very finely. You can do this by placing them in a large Ziploc bag and rolling them with a rolling pin, or use your food processor, which is what I did.
- Once they are crushed, add the cream cheese to the food processor and process until the mixture forms a ball. (Alternately, add the cookie crumbs to a large bowl and add the cream cheese. I would like to say that you can just mix it up with a wooden spoon, but if you want to do things properly you are going to have to get your hands involved. Squish them up real good until it's thoroughly combined and the cream cheese is no longer visible)
- Roll into 1 inch balls, place on a wax paper lined baking sheet, and refrigerate for about 30 minutes.
- Melt almond bark or candy melts and using a toothpick, dip truffles completely and twirl to allow the excess to drip off. Place back on lined baking sheet and drizzle with melted green candy and sprinkle with crushed cookies. Refrigerate until firm.