Mint Chocolate Chip Truffles

• Vegetarian
• Gluten free

• Baking & Spices

  • 2 oz Chocolate, semisweet
  • 3 drops Food coloring, green
  • 1 1/2 tsp Mint extract
  • 4 cups Powdered sugar

• Nuts & Seeds

  • 16 oz Chocolate almond bark

• Dairy

  • 4 tbsp Challenge butter, salted
  • 7 oz Condensed milk, sweetened

Found on confessionsofacookbookqueen.com

Ingredients

• 4 cups powdered sugar
• 4 Tablespoons salted Challenge butter, (1/2 stick) melted
• 7 oz (1/2 can) sweetened condensed milk
• 1 1/2 teaspoons mint extract
• 2 oz semisweet chocolate, finely chopped
• Few drops green food coloring
• 16 oz chocolate almond bark, for coating

Directions

• 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.