We’re still in serious St. Patrick’s Day prep mode over here! On Sunday we took care of breakfast, and today we tackle dessert.

Hm…breakfast, beer, dessert. Those are the 3 most important meals of the day, right?

I wanted to create a dessert that celebrated both St. Paddy’s AND my other favorite late winter “holiday” – Girl Scout cookie season! We are major Thin Mint lovers over here (Brad regularly kills a box in one sitting), and the chocolate-mint flavor combo lends itself perfectly to some serious green sprinkle action. I took this recipe for Oreo truffles and adapted it for a box of everyone’s favorite seasonal cookies. Enter: these insanely delicious Thin Mint truffles.

Believe me, I would never ask you to waste a box of Thin Mints on something that wasn’t even MORE amazing than the original. If you love Thin Mints, you will freak out for these Thin Mint truffles. The cookies are crushed up, combined with some softened cream cheese, rolled up in high-quality milk chocolate and topped with a white chocolate drizzle and green sprinkles or sanding sugar. They’re creamy, decadent, and intensely flavorful. Anyone who likes Thin Mints (so like every person ever, right?) will absolutely LOVE these babies. Make these for your St. Patrick’s Day celebration and you’ll be the most popular person at the party!

Especially if you bring the beer, too.

Thin Mint Truffles

2014-03-12 18:43:51

Yields 12

Rich, creamy, and insanely decadent, these Thin Mint truffles are the perfect St. Patrick's Day indulgence!

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Prep Time

30 min

Total Time

2 hr 15 min

Prep Time

30 min

Total Time

2 hr 15 min

Ingredients

1. 1 box Thin Mint cookies
2. 6 ounces cream cheese, brought to room temperature
3. ½ tsp. vanilla
4. 11.5 ounces high-quality milk chocolate chips (I used Ghirardelli)
5. 6 ounces high-quality white chocolate chips (I used Ghirardelli)
6. Green sprinkles and/or sanding sugar, optional

Instructions

1. Crush the Thin Mints in a food processor. In a large mixing bowl, combine the softened cream cheese and the cookie crumbs until no white streaks remain. Add the vanilla and stir to combine. Roll into 12-14 balls (about 1” in diameter) and place on a baking sheet that has been lined with wax paper. Refrigerate for 45 minutes.
2. After 45 minutes, melt the milk chocolate chips in a double boiler (make one by placing a glass bowl over a pot of simmering water so that the bottom of the bowl does NOT touch the water), and stir frequently to keep smooth until totally melted. Using two forks, drop the cookie balls one at a time into the melted chocolate and coat thoroughly before returning to the baking sheet.
3. In a separate double boiler, melt the white chocolate chips, again stirring frequently until melted. Using a clean fork, drizzle the white chocolate over the truffles and sprinkle with green sprinkles (if using) quickly, before the chocolate hardens.
4. Return to the fridge until completely hardened, at least one hour.
5. Once the truffles have hardened, you can keep them in an air-tight container (separated by layer with wax paper) for up to a week.

Notes

1. Inspired by these Oreo truffles: http://www.food.com/recipe/oreo-truffles-87967

By My Bacon-Wrapped Life

My Bacon-Wrapped Life https://www.mybaconwrappedlife.com/

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