St. Patrick's Day Mint Truffles
Eat Me. I'm Irish.
1 pkg. Cool Mint Oreos 15.25 oz + 6 Regular Oreos (give or take)
1 pkg. (8 oz.) cream cheese at room temperature
Green vanilla or chocolate melting wafers
Place the cookies into a food processor and crush until it forms a fine crumb. Stir in the softened cream cheese. The easiest way is to just dig in with your hands and mix it up or you can use the back of a big spoon to smoosh it together. The mixture will feel soft and slimy.
Use a small cookie scoop to make 1 inch balls then roll them until smooth. Place them on a piece of parchment paper on top of a cookie sheet that will fit into your freezer or fridge. Cover them with plastic wrap and place in the freezer or fridge for 15 minutes or longer. This will make dipping them much easier.
Melt the wafers according to the package (usually the microwave is easiest) making sure no moisture gets into the melted wafers or it will seize. Using two forks or a dipping tool, dip the mint balls into the melted wafers, let it drip until no more is dripping and place on another cookie sheet covered with parchment paper.
Refrigerate (because of the cream cheese), admire and enjoy.
I made these mint truffles for a St. Patrick’s Day Party at work and got RAVE reviews. Everyone asked for the recipe. I didn’t want to tell them it was made from oreos! A definite winner.
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