15 hard sugar cookies
3-4 oz of softened cream cheese
½ teaspoon vanilla extract
1 ½ cups of candy melts
Red Vines twists
15 hard sugar cookies
3-4 oz of softened cream cheese
½ teaspoon vanilla extract
1 ½ cups of candy melts
Red Vines twists
Line a baking sheet with parchment paper. In a blender or food processor, blend the cookies into a fine crumb.
Pour cookie crumbs into a bowl, then mix in softened cream cheese and vanilla until it forms a dough.
Take about 2 tablespoons of dough per Red Vines twist and wrap it around the twist. Place on baking sheet and into the freezer for at least 15-20 minutes.
Melt candy melts in a microwave safe bowl in 30 second intervals, stirring in between. Once melted, coat each of the cookie-coated Red Vines in the melted chocolate & place back onto baking sheet. Scoop remaining melted chocolate into small Zip-lock bag & cut a small hole in one of the corners.
Drizzle extra chocolate over the truffles.
Enjoy!
15 hard sugar cookies
3-4 oz of softened cream cheese
½ teaspoon vanilla extract
1 ½ cups of candy melts
Red Vines twists
Line a baking sheet with parchment paper. In a blender or food processor, blend the cookies into a fine crumb.
Pour cookie crumbs into a bowl, then mix in softened cream cheese and vanilla until it forms a dough.
Take about 2 tablespoons of dough per Red Vines twist and wrap it around the twist. Place on baking sheet and into the freezer for at least 15-20 minutes.
Melt candy melts in a microwave safe bowl in 30 second intervals, stirring in between. Once melted, coat each of the cookie-coated Red Vines in the melted chocolate & place back onto baking sheet. Scoop remaining melted chocolate into small Zip-lock bag & cut a small hole in one of the corners. Drizzle extra chocolate over the truffles.
Enjoy!
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