Recipe | Thin Mint Truffles (OMG)

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Last week, the Girl Scout Cookies came in at work. I swear to you,the afternoon was a solid 4 hours of the battle of self control. Somehow, I managed to make it home with a full box of Thin Mints. I knew they wouldn't last long if I left them out...

But then a tiny voice in my head whispered... truffles. Any sort of truffle or cake pop seems to be the way to go lately. Nothing pleases a crowd more than a truffle made using one of their favorite ingredients.

Don't believe me? Try Oreo Truffles, Pumpkin Cheesecake Truffles, Carrot Cake Pops, or 60 calorie cake pops.

Ingredients:

• 1 box of Thin Mints (Don't have Thin Mints? Check out these 18 recipes for making your own!)
• 6 oz Cream Cheese (1/3 Less Fat)
• 1 bag chocolate chips

Directions:

Prep: Have two cookie sheets waiting, one lined with parchment paper or aluminum foil. Also, have either two spoons or a fork and a spoon ready for dipping the thin mint truffles.

1. The thin mints need to be crushed/processed into small pieces. If you have a food processor, congratulations, your life just got easier than everyone else's! Otherwise, I'd suggest putting the cookies in a large ziplock bag and using an ice cream scooper to crush them. The cookies are also quite fragile, so squishing them by hand is do-able.

2. Mix in cream cheese. I also added 2 tablespoons of cream cheese icing. Use your hands to mix the ingredients well.

3. Roll into 1 inch thick balls and place on a cookie sheet. Put in the freezer for 30+minutes.

4. Use a cheese grater to shave chocolate chips for coating the truffles later. Keep the chocolate shavings in a shallow bowl. Then put 2 cups of chocolate chips into a bowl and heat for 90 seconds. Stir, then heat for another 15. Add 1 teaspoon of oil and mix well. Continue to heat and stir for 15 second intervals if needed... but you should be set!

5. Drop cooled truffles into the melted chocolate. Using two spoons (or a spoon and a fork), roll each ball around until it is covered in chocolate. Drop onto a cookie sheet and let sit for 10 minutes.

6. After 10 minutes, or when the chocolate is somewhat more firm but still sticky, pick up each truffle and roll it around in the bowl of chocolate shavings.

7. Refrigerate for 1 hour. Then serve!  For best preservation, keep truffles in the fridge when not using.

P.S. Looking for more truffle recipes? Try Oreo Truffles, Pumpkin Cheesecake Truffles, Carrot Cake Pops, or 60 calorie cake pops.

P.S. Looking for more truffle recipes? Try Oreo Truffles, Pumpkin Cheesecake Truffles, Carrot Cake Pops, or 60 calorie cake pops.

For those of you who are on a more serious diet... don't cry! You don't have to feel left out of the truffle madness! Try these Cake Batter Truffles for only 100 calories... or these Chickpea Chocolate Chip Cookies (kid tested!) for a fiber-filled treat!