Samoa Girl Scout Truffle

• 1 box Samoa, Girl Scout Cookies, 7.5 Ounce Box
• 4 ounces, weight Mascarpone Cheese Softened
• 1 cup Quick Cooking Oats
• 4 Tablespoons Butterscotch Chips
• 1/2 bags Semi-Sweet Chocolate Chips (12 Ounce Bag)

1. Place the Samoa Cookies into your food processor and blend into fine crumbs. I did mine in batches because a Samoa is one tough cookie (no pun here at all!). Place the cookies in a large bowl, then add in the Mascarpone and quick cooking oats. Blend well, place in your refrigerator for 30 minutes. This will make them easier to roll.
2. Once properly chilled, roll the dough into 1 inch balls and place on a parchment lined pan. Place back in your refrigerator for another 20 minutes to set up again.
3. Next place your chocolate and butterscotch chips in a double boiler over a medium high heat. Stir with a wooden spoon until the chips are completely melted.
4. Now we get messy. I dropped each truffle into the double boiler until coated. I retrieved it by poking the truffle with a metal skewer and then tapping the excess off. Place each truffle on your parchment lined pan.
5. Chill truffles in the refrigerator for 2 hours before eating.

scout, oats, butterscotch chips, chocolate chips

Taken from tastykitchen.com/recipes/desserts/samoa-girl-scout-truffle/ (may not work)