Ingredients

The following ingredients have 36 Servings
  • 20 ounces mint Oreos
  • 8 ounces cream cheese (softened)
  • 10 small snack size York Peppermint Patties
  • 3/4 cup powdered sugar
  • 1/2 cup finely chopped Andes mints
  • 16 ounces Ghirardelli melting wafers ((dark or light chocolate))

Instruction

  • In a stand mixer or with a hand mixer, beat Oreos and cream cheese together for 2 minutes.
  • Add in the York Peppermint Patties and powdered sugar. Beat until smooth.
  • Fold in the chopped Andes mints. Refrigerate the truffle mixture for 1 hour.
  • Roll the truffle mixture into 1 1/4 inch balls. Place on a baking sheet covered in parchment paper and put them in the freezer to harden. This will make them easier to dip in chocolate!
  • Melt the Ghirardelli wafers in a microwave safe bowl for about 30 seconds. Stir and melt in 10 second intervals until the chocolate is smooth.
  • Using a fork or a dipping tool, dip the frozen truffle balls in the chocolate, covering completely. Allow the chocolate to drip then place them on a piece of parchment paper to set. While the chocolate is still wet, garnish the tops with additional chopped Andes mints.
  • Allow the chocolate on the truffles to set completely. Store in an airtight container in the refrigerator.