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