Easy Mint Chocolate Truffles

1. 1

   Line a 15x10x1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside.

2. 2

   In a heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium heat. Cook, stirring constantly, until a candy thermometer reads 234u00b0 (soft-ball stage). Remove from the heat; stir in chips and peppermint extract until chocolate is melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan.

3. 3

   Refrigerate, uncovered, for 3 hours or until firm. Lift out of pan; cut into 1-1/2-in. squares. Roll each into a ball. Roll truffles in cocoa, nuts or sprinkles. Refrigerate in an airtight container.

* Per serving · 4 servings · Values may vary.

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