CREME DE MENTHE TRUFFLES

Steps:

• In a 2 quart saucepan, heat whipping cream over low heat 2-3 minutes or until cream is warm.
• Remove from heat.
• Add creme de menthe baking chips and chocolate chips.
• Stir until melted and smooth.
• Pour into a wax paper lined 9x13 baking dish.
• Cover and refrigerate 1 hour or til firm.
• Line cookie sheets with waxed paper.
• Turn out onto wax paper lined cutting board.
• Cut into squares.
• Put squares 2 inches apart on cookie sheets.
• Refrigerate 30 minutes.
• In deep 1 quart saucepan, melt candy coating (almond bark) over low heat, stirring constantly until smooth.
• Remove from heat.
• Cool 10 minutes.
• In a small ziptop bag, pour 1/4 cup melted coating and the 2 drops of green food coloring.
• Seal bag and mix until color is evenly mixed.
• Set aside.
• Using a fork, dip 1 truffle at a time into white candy coating to coat.
• Return to waxed paper lined cookie sheets.
• Cut off a tiny piece of the corner of the ziptop bag containing green mixture.
• Squeeze bag to drizzle each dipped truffle with green mixture.
• Let truffles stand 10 minutes.
• Store in the refrigerator.
• You can put each truffle in an individual mini foil muffin cup if you want.