By Kelly Bogard
I found it! The end of the rainbow where the gold is hidden. It won’t make me rich, but it sure does taste good. I’m talking about “out-of-this-world good” truffles that don’t take forever to make.
And since I will be very busy this weekend with a certain little someone’s birthday (Happy birthday, Butters!), I thought this might be just right for Sunday dessert. These also are a festive dessert if you’re headed to a St. Patrick’s Day shindig.
There are several variations to this recipe, but they are all super simple. It’s completely up to you and your imagination. This week, my imagination took me to Ireland and the pot at the end of the rainbow. This is a great recipe when you need something quick and easy. The longest part of the process is letting the mixture chill. Can you believe it is that easy?
First things, first. Place half of the cookies in a large plastic bag and crush with a mallet. Once they are broken into small pieces, move them to a large bowl and repeat the process with the second half of the cookies.
Using an electric mixer, combine the crumbled cookies, cream cheese and mint extract. Cover and refrigerate for at least one hour.
Once chilled, hand roll the mixture into balls about the size of a silver dollar. I find it easiest to place them on a lined baking sheet after they are rolled. Return the balls to the refrigerator to chill while you heat the almond bark.
When heating the almond bark, I prefer to use the microwave. Most packaging comes with directions for microwaving, so please use the instructions that work best for your particular microwave. When melting any type of candy, it’s important to be very careful not to spill it on yourself or to overheat the mixture. It can be very painful and/or disastrous. And, another thing, ALWAYS use a glass bowl.
Mix in the desired amount of green coloring to add bit more Irish.
Now that the balls are rolled and the candy is melted, it’s time to dip. Using a fork or a spoon, gently dip a truffle into the melted almond bark and bring back up, letting the excess candy drip off. Finally, place the dipped truffle onto a waxed-lined baking sheet to harden. Once you have completed dipping all of the truffles, move them back to the refrigerator to finish hardening and for storage.
Since these little green beauties have cream cheese in them and are not cooked, be sure to store them in the refrigerator to keep them fresh for several days—if they last that long!
I hope you find a pot o’ gold on Sunday. May the luck of the Irish be with you. From all of us at Texas Table Top, enjoy!
Recipe: Golden Mint Truffles
Summary: Bite-sized minty treats
- 1 pkg. vanilla sandwich cookies
- 1 brick cream cheese, softened
- 3/4 to 1 tsp. mint extract
- 1 pkg. (6 oz.) white almond bark
- Green food coloring
- Crush half of the cookies at a time in a large plastic bag with a mallet.
- Mix crumbled cookies with cream cheese and mint extract in a large bowl.
- Chill for at least one hour.
- Roll the mixture into 1-2 inch balls. Chill again.
- Heat almond bark in a glass bowl in the microwave, following the package directions.
- Mix green food coloring into the almond bark.
- Dip the balls in the melted candy, one at a time, using a fork to scoop them out of the candy and remove excess.
- Place the finished truffles on a lined baking sheet and return to refrigerator to chill.
- Store in refrigerator for freshness.
Prep time (duration): 2 hour(s)
Number of servings (yield): 2 dozen