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Peppermint Truffles

Peppermint Truffles Recipe

Course Dessert
Cuisine American/Southern
Keyword chocolate, peppermint, truffles
Prep Time 1 hour
Total Time 1 hour
Servings 20 truffles
Calories 225kcal
Author Paula Jones


  • 8 oz cream cheese room temperature
  • 1/2 cup Andes Peppermint Crunch baking chips
  • 5 to 6 cups powdered sugar
  • 12 ounces Wilton Candy melts
  • 1 tablespoon Crisco vegetable shortening.
  • 2 tablespoon Andes Peppermint Crunch baking chips to decoreate top of truffles


  • In a bowl of electric mixer beat cream cheese until soft. Place 1/4 cup of the Andes Peppermint Crunch in a zip top bag and crush slightly. Add the 1/4 cup crushed candies and the 1/4 c un-crushed candies to the cream cheese. Mix until completely incorporated (the cream cheese should turn a light pink). Turn the mixer to low speed and add powdered sugar 1 cup at a time to the mixer. Combine completely before adding another cup of sugar. The mixture needs to be really stiff and dry(ish). To test, pinch some of the fudge off and roll it into a ball, if it stays in the ball without going flat it's thick enough. Add more sugar if it's not this consistency.
  • Using a small spring release scoop, scoop the mixture into balls. Place on a sheet of waxed paper on a sheet try. Refrigerate for an hour until firm. Remove truffles from refrigerator. Melt chocolate and shortening, stir until smooth. Using 2 forks, dip balls in melted chocolate, tap on side of bowl to remove excess. Place on sheet of waxed paper. Top with Andes peppermint crunch chips. Allow to dry. Store in the refrigerator. Good in the fridge up to 1 week.


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Calories: 225kcal | Carbohydrates: 38g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 48mg | Potassium: 16mg | Sugar: 38g | Vitamin A: 152IU | Calcium: 20mg | Iron: 1mg