Wednesday, April 17, 2013

No-Bake Thin Mint Truffles

Remember how back in January I talked about Joe buying a ton of Thin Mint Girl Scout cookies?  We still have some, and he was kind enough to "allow" me to have a half a box with which I could do whatever I pleased.  I wanted to eat them, but I had a ton of recipe ideas involving Thin Mints/other cookies, and thought it would be a good idea to try one of them out.

These no-bake truffles are amazing.  They're super easy to make, take barely any time at all AND only use three ingredients! Obviously, I made mine with Thin Mints, but if you don't have them, you can easily substitute them with Keebler Grasshoppers (if you want minty ones), but I'm also thinking about trying them with Oreos and chocolate chip cookies.

My recipe made about 20, but since I was playing around, I didn't really want to make too many and then have them not be so tasty.  If you need to make more, you can easily double, triple, etc. the recipe.  I originally tried combining everything with a wooden spoon, but you'll want to skip that and just use a fork.  Trust me, it will make your life a million times better.

Also, the amount of the melting chocolate is a guess.  You know those little baker's dipping chocolate things that come in the little microwave container? I had about 1/4 of one of those left in the fridge from something else, plus I had bought a 10 oz. bag of Candy Melts at Michaels that I used about half of.  If you have leftover chocolate or candy coating that's already been melted, you can stick it in the fridge in an airtight container for later use.  Most of the packaging recommends storing it for up to a week or two, but I've used it older than that and never had any issues. 

What's the last few-ingredient recipe you made that came out better than you expected?

No-Bake Thin Mint Truffles
To print this recipe, click here

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.

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