A tornado of Oreos, cream cheese, Peppermint Patties and Andes mints!
10small snack size York Peppermint Patties
1/2cupfinely chopped Andes mints
6ouncessemi-sweet baking chocolate
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 2 hours.
After refrigerating, roll the truffle mixture into 1 inch balls. Place on a baking sheet covered in wax paper and put them in the freezer to harden. This will make them easier to dip in chocolate!
Melt the chocolate, either in double boiler or in the microwave. Dip the frozen truffle balls in the chocolate, covering completely. While the chocolate is still wet, garnish with a few extra pieces of chopped Andes mints, if desired.
Allow the chocolate on the truffles to harden completely.
Time shown is approximate for actual work time...not for the time they spend sitting in the refrigerator.