Cream Cheese Mint Chocolate Truffles

These refreshingly rich and creamy truffles make a great homemade gift during the holiday season because nothing says Christmas like the combination of mint and chocolate!

Cream Cheese Mint Chocolate Truffles
Yield: about 60 truffles

Ingredients
8 oz pkg cream cheese, softened
4 cups powdered sugar
1 tsp vanilla
1 cup white chocolate chips, melted
10 oz pkg Andes mint baking chips
2 (16 oz) pkgs chocolate Candiquik
chocolate jimmies

Directions
1. In stand mixer with paddle attachment, cream together cream cheese and powdered sugar (in 1 cup increments, scraping sides of bowl between additions).
2. Mix in vanilla and melted white chocolate chips until even texture and smooth. Fold in Andes mints.
3. Refrigerate dough at least one hour (longer, if possible) to reduce stickiness.
4. Once chilled, line cookie sheet with parchment paper. Scoop 1/2 Tbsp of dough (smallest size cookie dough scoop works well for this) into palm of hand and roll into ball. Place on lined pan.
5. Refrigerate rolled balls (see photo below) at least one hour (longer is better!).
6. When ready to dip in chocolate, line second cookie sheet with parchment paper. Pour chocolate jimmies into small bowl. Melt Candiquik according to package directions. One at a time, coat entire ball in chocolate, place on lined pan, and quickly sprinkle with 1/4 tsp (or a pinch) of jimmies from small bowl. Repeat until all truffles are coated, heating up second package of Candiquik when first package runs out.
7. To help truffles retain their shape, store in refrigerator until ready to serve.

Recipe inspired by This Silly Girl's Kitchen.

Crispy Peanut Butter Toffee Truffles

Don't wait until the holidays to make this delicious treat! No-bake truffles are perfect for the summer when you don't want to turn on your oven and heat up the house. I made these for my husband's work potluck this evening and came home with an empty dish. I literally lost count of the number of people asking for the recipe... so here it is!

Crispy Peanut Butter Toffee Truffles
Yield: 4 dozen

Ingredients
1 cup crunchy peanut butter
1 Tbsp butter, softened
1 cup powdered sugar
8 oz package Heath Milk Chocolate Toffee Bits
1 cup crisped rice cereal (I use Erewhon Crispy Brown Rice)
16 oz package chocolate Candiquik
1/3 cup (from 8 oz package) Heath Bits o' Brickle Toffee Bits

Directions
1. In stand mixer with paddle attachment, cream peanut butter and butter.
2. Add powdered sugar and mix well.
3. Gently stir in entire package of milk chocolate toffee bits and cereal.
4. Refrigerate dough at least one hour (maybe longer) to reduce stickiness.
5. Line cookie sheet with parchment paper. Scoop 1/2 Tbsp of dough into palm of hand and roll into ball. Place on lined pan.
6. Refrigerate rolled balls one hour (or more).
7. When ready to dip in chocolate, line second cookie sheet with parchment paper. Pour plain toffee bits into small bowl. Melt Candiquik according to package directions. One at a time, coat entire ball in chocolate, place on lined pan, and quickly sprinkle with 1/4 tsp (or a pinch) of plain toffee bits from small bowl.
8. To help truffles retain their shape, store in refrigerator until ready to serve.

Recipe adapted from Lemon Tree Dwelling.