Instructions
- Bakes cookies according to package directions and cool completely.
- Place half of the cookies in a food processor and process until finely ground. Pour crumbs into a large bowl. Process the second half and place in the same bowl. Add the can of condensed milk and peppermint extract (optional) and mix until incorporated.
- Use a cookie scoop or teaspoon to scoop an even amount of dough and roll into a ball with the palms of your hands. Repeat with remaining dough. Place each ball on a parchment-lined cookie sheet and place it into the refrigerator for 10 minutes.
- Place the candy canes in a large resealable plastic bag. Close bag. Pound with rolling pin, heavy skillet, or small hammer until crushed. Or use a food processor using on/off pulsing action until crushed. Set aside.
- Place the white chocolate and oil in a large microwave-safe bowl and microwave for 30- 45 seconds. Remove and stir the chocolate chips as they continue to melt. This may take 1-2 minutes. After the 2 minutes, if the chocolate is not smooth, microwave for an additional 15 seconds. Then stir again for up to 1 minute until completely smooth. Do not over microwave or the chocolate will burn.
- *The chocolate and oil can also be melted in a double boiler over water on top of the stove, stirring the chocolate until completely melted and smooth.
- With a fork, dip each ball into the white chocolate and place it on the parchment-lined pan.
- *The chocolate may need to be reheated in the microwave for about 15 seconds.
- Add remaining melted chocolate to a pastry bag or a zip bag and cut off the tip. Zig zag the melted chocolate over the tops of the truffles. Immediately sprinkle with the crushed peppermints. Allow the chocolate on the truffles to harden in the refrigerator, about 5-10 minutes before serving.
- Recipe by our friend Monique @peaches2peaches
