Samoa Girl Scout Truffle

1. 1

   Place the Samoa Cookies into your food processor and blend into fine crumbs. I did mine in batches because a Samoa is one tough cookie (no pun here at all!). Place the cookies in a large bowl, then add in the Mascarpone and quick cooking oats. Blend well, place in your refrigerator for 30 minutes. This will make them easier to roll.

2. 2

   Once properly chilled, roll the dough into 1 inch balls and place on a parchment lined pan. Place back in your refrigerator for another 20 minutes to set up again.

3. 3

   Next place your chocolate and butterscotch chips in a double boiler over a medium high heat. Stir with a wooden spoon until the chips are completely melted.

4. 4

   Now we get messy. I dropped each truffle into the double boiler until coated. I retrieved it by poking the truffle with a metal skewer and then tapping the excess off. Place each truffle on your parchment lined pan.

5. 5

   Chill truffles in the refrigerator for 2 hours before eating.

* Per serving · 4 servings · Values may vary.