Sorry for the lack of posts lately. Last week, my site was down do to server issues and it took almost 4 days to get fixed. The issue wasn’t even my fault. Hopefully it doesn’t go down again. *Knocks on wood* People were asking me for the directions to a recipe since they just had the list of ingredients. God bless their souls. Pinterest just lists the recipe ingredients and not the directions. My blog was one of the reasons I decided to start posting and sharing recipes to it, so it would be like a permanent backup of all the recipes I’d share with my families, friends, and you guys. I was freaking out and losing my mind about my site being down, that it caused me to drink a couple of nights. ð
Two things are true about this post.
- I love it when I have all the ingredients on hand to make a recipe.
- Chocolate and mint were meant to be together.
I don’t know if there is much more I can say about this post other than those 2 things? If you’re a chocolate chip mint lover like me, then you will love these truffles. No cream cheese or oreos are involved to make these. Just 5 easy ingredients: powdered sugar, mint extract, butter, chocolate chips, and a couple of drops of green food coloring. They’re creamy, minty, and delicious!
- 4 cups powdered sugar
- 4 Tablespoons salted Challenge butter, (1/2 stick) melted
- 7 oz (1/2 can) sweetened condensed milk
- 1Â½ teaspoons mint extract
- 2 oz semisweet chocolate, finely chopped
- Few drops green food coloring
- 16 oz chocolate almond bark, for coating
- In a large bowl, mix the powdered sugar, melted butter, sweetened condensed milk, and mint extract with a large wooden spoon (you may have to use your hands towards the end) until smooth. Fold in green food coloring and chopped chocolate until combined.
- Refrigerate uncovered for about 30 minutes, then roll into balls with damp hands and place on cookie sheets lined with wax paper. Refrigerate again for about an hour.
- Melt almond bark according to package directions. Dip the candies in the melted chocolate, shaking excess chocolate off gently. Place back on lined cookie sheets. Using a fork, drizzle any leftover chocolate on candies and refrigerate until firm.
Recipe adapted from Confessions of a Cookbook Queen