Luck of the irish truffles

42 Candies

Ingredients

Quantity Ingredient
¼ cup Whipping cream
⅓ cup Sugar
6 tablespoons Butter (no substitutes)
7 ounces Cookies 'n' Mint Chocolate (HERSHEY'S), broken into pieces
1 teaspoon Vanilla extract
Chocolate sprinkles

Directions

1. Place wax paper on tray.

2. In small saucepan, stir together whipping cream, sugar and butter; cook over low heat, stirring constantly, until mixture just begins to boil. Remove from heat; immediately add candy bar pieces and vanilla.

Stir until chocolate is melted and mixture is well blended.

3. Pour into glass 9-inch pie plate. Cover; refrigerate several hours or overnight to ripen and harden.

4. With spoon, form into ¾-inch balls, working quickly to prevent melting; roll in sprinkles. Place on prepared tray.

5. Cover; refrigerate 2 hours or until firm. Store, covered, in refrigerator. About 3-½ dozen candies.

Hershey's is a registered trademark of Hershey Foods Corporation.

Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master format courtesy of Karen Mintzias File

Related recipes