We're sharing the "top secret" recipe for Girl Scout Cookie Peanut Butter Truffles from Regional Director Angela Tennaro and a "Thin Mint Cheesecake" recipe from Program Services Specialist Allison Demkowski. (More recipes will be shared in a later blog post). If you have any great recipes using Girl Scout Cookies, please share them in the comments!
Girl Scout Cookie Peanut Butter Truffle
(made with Tagalongs and Do-si-dos)
1/2 pkg. (4 oz.) cream cheese, softened
1 box Do-si-dos, finely crushed and divided
1 box Tagalongs, finely crushed
2 pkgs (8 squares EACH) BAKER'S semi-sweet chocolate, melted
Crush Do-si-dos and set aside (using a food processor makes this easy!)
Crush Tagalongs
Mix cream cheese, Tagalongs and all but 1/4 cup of crushed Do-si-dos until well blended. Shape into 1 inch balls. Dip in melted chocolate, place on wax paper covered baking sheet. Sprikle with remaining cookie crumbs. Refrigerate 1 hour or until firm.
Store in tightly covered container in refrigerator.
Yields: approximately 36 truffles
Thin Mint Chocolate Cheesecake
Crust:
1 1/2 sleeves Thin Mint cookies
4 tbsp butter or margarine, melted
Grind Thin Mints in food processor until finely ground. Add melted butter and blend well. Press into bottom of springform pan. Bake at 375 degrees for 8 minutes. Cool completely!
Filling:
4 8 oz pkgs cream cheese, softened
1 cup sugar
1 tsp vanilla extract
1/2 tsp peppermint extract
4 eggs
8 squares BAKER'S semi-sweet chocolate, melted and slightly cooled
1 sleeve Thin Mints, roughly chopped
Preheat oven to 325. Beat cream cheese, sugar and both extracts in large bowl until well blended. Add eggs and mix until just blended. Stir in cooled, melted chocolate. Fold in Thin Mint chunks. Pour into cooled crust. Bake 45-50 minutes or until center is almost set. Cool. Refrigerate several hours before serving.
Chef's note: This recipe can be made in a "regular" pie pan - just be sure to half the filling recipe so it doesn't overflow.
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