Andes Mint Cookie Dough Truffles

• 4 ounces, weight Cream Cheese, Softened
• 1/2 cups Butter, Softened
• 1 cup Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 cup Flour
• 1/4 teaspoons Salt
• 1 cup Andes Morsels (or Chopped Bars)
• 12 ounces, weight Chocolate Candy Bark, Melted
• 12 whole Andes Candy Bars, Cut Into 4 Triangles, For Garnish

1. In a mixer, beat cream cheese with butter. Add in sugar and vanilla and beat until smooth. Beat in flour and salt. Fold in Andes candy.
2. Using a small scoop, drop onto a parchment-lined baking sheet in small bites. Freeze 1 hour. Remove from the freezer and shape each ball into a nice smooth ball. Using a toothpick, dip each truffle into melted chocolate candy bark, tapping the side to shake off excess. Top immediately with a small piece of Andes candy.
3. Allow to set, about 30 minutes, and enjoy.
4. Makes about 48 truffles.

weight cream cheese, butter, brown sugar, vanilla, flour, ubc, andes, weight chocolate, andes

Taken from tastykitchen.com/recipes/desserts/andes-mint-cookie-dough-truffles/ (may not work)