1 bag mint oreos
8 oz softened cream cheese
1 package of Andes Mint Chips (found next to the chocolate chips, they are on the top shelf at the Beach Street Super Walmart)
1 1/2 t crisco
Grind the oreos in a food processor until they are powder.
Switch the blade to the mixer and add cream cheese. Mix until blended.
Refrigerate over night until very firm.
Roll into balls. Refrigerate over night until firm.
Put Andes mint chips in a microwave safe bowl with 1 1/2 t crisco. Microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir.
Dip truffle balls, one at a time, into chocolate and use a spoon to fish them out. Place them on wax paper. Cool in the refrigerator until the chocolate is solid.
Serve cold or at room temperature.
1 comment:
You actually don't have to refrigerate over night twice...you can put in fridge for a couple of hours until firm enough to roll into balls (working with a little of the "dough" at a time)
Once they are in balls you can put them on a baking sheet and freeze for an couple of hours or overnight and then dip in chocolate. This way, you don't have to make them 2 days ahead of time. :)
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