Description
Rich, creamy Andes Peppermint Crunch Truffles a festive no-bake treat with a smooth peppermint-chocolate filling and a glossy chocolate coating. Perfect for gifting, holiday platters, or enjoying with hot cocoa!
Ingredients
1 (8 oz) package cream cheese, softened
2 cups powdered sugar
2 cups crushed chocolate sandwich cookies (like Oreos)
1 cup Andes Peppermint Crunch Baking Chips
1 1/2 cups semi-sweet chocolate chips (for coating)
1 tbsp coconut oil or shortening (optional, for smoother coating)
Crushed peppermint candies or extra Andes pieces for garnish
Instructions
1. In a large bowl, beat softened cream cheese until smooth.
2. Gradually add powdered sugar, mixing until creamy and well combined.
3. Stir in crushed sandwich cookies and Andes Peppermint Crunch pieces until evenly distributed.
4. Scoop and roll mixture into 1-inch balls; place on a parchment-lined baking sheet.
5. Freeze truffles for 20–30 minutes, or until firm.
6. Melt semi-sweet chocolate chips (with coconut oil if desired) in a microwave or double boiler until smooth.
7. Dip each chilled truffle into melted chocolate, letting excess drip off.
8. Place back on parchment and top with crushed peppermint or Andes pieces.
9. Refrigerate until chocolate is set, about 15 minutes.
10. Store in an airtight container in the fridge until ready to serve.
Notes
You can substitute white chocolate for the coating for a different flavor twist.
For easier dipping, keep truffles chilled until right before coating.
Truffles stay fresh for up to 2 weeks in the refrigerator or 2 months frozen.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 140
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: andes peppermint truffles, no-bake truffles, christmas candy, peppermint dessert