Girl Scouts Thin Mint Truffles

Ok, the title should have done the trick to get you to try this recipe. I found this post on SixSistersStuff and it's nothing short of amazing. Who needs drugs or alcohol when there's Girl Scouts cookies in the world?! And to make them St. Patrick's appropriate, they're green! To make these oh-so-delicious treats for your little leprechauns, you'll need:


1 box of Girl Scouts Thin Mint Cookies

4 oz. of cream cheese (though to be honest, I probably used 6oz)

Candy coating

Green food coloring

The original post also used green mint chips but I couldn't find any so I left them out of the recipe.


If you own a food processor, go ahead and put the two package of Thin Mints from the box in there and pulse until they're crumbs. If you're like me and don't own anything that fancy, grab a plastic bag and a hammer and get to pounding!

Once the Thin Mints are but mere crumbs, add your cream cheese. Now as I said, I had to add more creme cheese than what was recommended because there were so many crumbs, but I didn't want to have to throw any away!

Using your hands, take the Thin Mint/cream cheese mixture, roll it into a ball, and place on a cookie sheet lined with wax paper. I was able to make 18 truffles of various sizes. Once they're rolled up and on wax paper, stick them in the fridge for 30 minutes to harden.

Meanwhile, melt your candy coating (I usually do this in the last 5 minutes of waiting for the truffles to harden).

Now you can dye the chocolate, add peppermint extract, do whatever you like! I dyed half of it white and half green, drizzled some on top, and added sprinkles. Place them back in the fridge to harden and voila! Your very own Thin Mint truffles!

TOTAL COSTS: About $10
$4 for a box of Girl Scout Thin Mint Cookies
$4.49 for CandiQuik
$1.99 for 8oz. of cream cheese

TOTAL AMOUNT OF TIME: 1 hour
20 minutes to make the truffles
30 minutes to let harden in the fridge
10 minutes to cover in candy coating/chocolate

EASY-PEASY SCALE (1 super easy - 5 very difficult): 2 out of 5
It's a no-bake recipe so it's not difficult at all, it can just get a bit messy when you're making the balls and you have to be careful not to burn the chocolate, but other than that they're....ummm... well, now in my stomach. Oops.

Red Velvet Cinnamon Truffles

Many people really enjoyed my post about Oreo Peppermint Truffles so in the spirit of American Heart Month (and Valentine's Day), I saw this post about red velvet truffles and wanted to try them with a hint of cinnamon on top. Now let me point out this recipe is in no way heart-healthy, I'm simply associating it with American Heart Month because it's red. So, with that being said, let's get started!

You can either make the red velvet cake from scratch, or you can buy mix from the store like I did and save yourself some time and energy. Along with that, you'll need:


* Cream cheese (original post calls for 3oz. but because I bought a cake mix, I used 8oz.)
* White chocolate coating (original post calls for 12oz. but I used 16oz. of vanilla candy coating)
* Powdered sugar (original post calls for 1/2 Cup but I used 2 Cups)
* (optional) Cinnamon imperials for the top of the truffles


Make your red velvet cake first. It doesn't matter how it looks because you're going to be breaking it up into crumbs later. So don't worry if you try flipping the cake onto a cooling rack and you accidentally tear off the bottom of the cake that's still stuck to the pan... like some people... ahem...

Once your cake is baked and cooled, start to combine your cream cheese and powdered sugar in a bowl.

Next, crumble up your cake and start to add it to the bowl.

Using a Tablespoon, scoop out some mix and using the palms of your hands, roll into balls and place onto a plate. Note: your hands are going to get very messy!

Now the original post says to put them in the fridge for at least 4 hours... well, I did 30 minutes in the fridge and about 20 in the freezer and they were fine. During this time, melt your chocolate so it's ready by the time you take your cake balls out. Shouldn't take too long to melt at all.

Dip your cake balls into the chocolate and place on a plate.

If you like, you can decorate each with three cinnamon imperials. Note that even with 16 oz. of chocolate, I was only able to cover 28 of the 45 truffles.

Place back in the fridge to harden and take out when you're ready to devour!

TOTAL COSTS: About $13 to make 45 truffles (all prices are from Vons)
$1.99 for cake mix
$1.99 for powdered sugar
$1.99 for Cream cheese
$4.49 for CandiQuik
$1.99 for cinnamon imperials

TOTAL AMOUNT OF TIME: About 2 hours, 45 minutes
35 minutes to make the cake
20 minutes to let cake cool
40 minutes to make balls
30 minutes to let balls harden in fridge
20 minutes to let balls harden in freezer
20 minutes to put chocolate and cinnamons on balls

EASY-PEASY SCALE (1 super easy - 5 very difficult): 2 out of 5
It's practically a cake walk (har har) - the only "difficult" thing is to keep an eye on the chocolate so it doesn't burn. Other than that, they're as delicious as they look!