1 8 oz. package cream cheese, softened
1/2 c. butter, softened
2 packages peppermint crunch baking chips (10 oz.) Andes Peppermint Crunch Baking Chips
1 c. powdered sugar
Wilton sugar cake sparkles
In a medium bowl, beat cream cheese and butter until creamy.
Chop peppermint chips until fine. (Food processor). Add to cream cheese mixture and combine until mixed very well. Add sugar. Mix again. Cover and chill. Roll into 1-inch balls and sprinkles.
Recipe from SOUTHERN LADY, HOLIDAYS 2009 magazine
This looks yummy! Am printing out the recipe now!
ReplyDeleteThese look WONDERFUL ! I love mint and chocolate...only trouble is ...when I buy the Andes mint chips - I eat them all before I can bake with them, LOL
ReplyDeleteKammy