Chocolate Covered Cream Cheese Mints Recipes

Steps:

• Beat cream cheese, sugar and extract with mixer until blended. Roll into 30 balls, using about 1 Tbsp. for each. Place on parchment-covered baking sheet; flatten slightly.
• Freeze 10 min. or until firm.
• Melt chocolate as directed on package. Dip mints, 1 at a time, in chocolate, turning to evenly coat both sides of each mint; return to baking sheet. Top with sprinkles. Let stand 3 hours or until firm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• With an electric mixer beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Pour filling into the crust.
• Chop frozen Junior Mints and sprinkle over top of filling. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until just set. Cool on wire rack, then chill for several hours or overnight. Serves about 8.

Steps:

• In a bowl, combine confectioner's sugar, butter, peppermint extract, and vanilla extract.
• Add evaporated milk and mix well.
• Drop 1/2 to 3/4 teaspoon into small bowl of confectioners sugar.
• Dust fingers with the sugar for easier rolling.
• Roll into small balls and place on a waxed paper lined cookie sheet.
• Chill for 20 minutes.
• Flatten with a glass to 1/4 inch thickness.
• Chill for 30 minutes.
• In a double boiler or microwave-safe bowl, melt chocolate chips.
• Dip patties and place on a waxed paper to harden.