Although there seem to be an ever-increasing amount of healthy St. Patrick's Day desserts out there, I am going to the other end of the spectrum. This particular dessert is rich in many ways (See what I did there? Pot o' gold? Rich? ;) and so easy, I was able to mostly make it one-handed while rocking my 3 month old last year. I came up with the idea after looking at the masses of Girl Scout Cookies I just had delivered, particularly the Thin Mints. Yes, I could freeze them and in a chocolate-craving-frenzy cram the whole sleeve in my mouth one night, or I could create a new dessert out of them for an upcoming party. I did my jeans a favor and proceeded to do the latter.

Pot O' Gold Truffles

  • 1 package Girl Scout Thin Mint or Keebler Grasshopper Cookies (9 oz)
  • 1/2 package softened cream cheese (4 oz)
  • 1 bag chocolate chips, melting chocolate, etc... (12 oz)
  • Gold sprinkles or edible glitter

Directions

Use a food processor to crush the cookies into crumbs. Mix in the cream cheese. Roll 1 in balls out of the mixture and place on a cookie sheet covered with wax paper or nonstick mat. Stick in the refrigerator for a half hour to solidify before rolling in chocolate. When they are solid enough, melt the chocolate in a double boiler or microwave (if using a microwave, be careful not to burn the chocolate!). Roll balls in chocolate and place back on cookie sheet. Place a small spoonful of gold sprinkles directly on top; you can make an indentation after they have set up in the fridge for a bit if you want them to look more like "pots." Let them firm up in the refrigerator for a few minutes so the chocolate firms up and you are good to go!

What are your favorite St. Patrick's Day recipes?

Adapted from Six Sisters

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