Thin Mint Balls
- 1 box Girl Scout Thin Mints or Keebler's Grasshopper Cookies (I used Keebler's Grasshopper Cookies)
- 4 oz cream cheese, slightly softened
- Handful of Ande’s Baking Chips
- 8 oz chocolate bark
- In a food processor blend the cookies until they are just crumbs
- Mix in the cream cheese and crumbs together in a bowl until well mixed.
- Roll the mixture into 1 inch size balls, and place them in freezer (easier to dip in the chocolate and do not fall apart
Melt the chocolate bark in a double broiler, microwave safe bowl or a small crock pot. I use a crock pot as the chocolate stays warm.
Dip the balls in the chocolate, shake off excess and place balls on cookie sheet lined with wax paper. Before
chocolate hardens, sprinkle Ande’s Baking Chips on top of them. Place
the baking sheet back in the freezer so that the chocolate can set (I
usually place mine in garage or on back porch since it is cold)
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