White Chocolate Peppermint Truffles

Prep 1 hour Chill 1 hour
Freeze 1 hour Makes 14 truffles

Nonstick cooking spray
6 tablespoons butter, softened
2 cups powdered sugar, sifted, Domino®/C&H®
2 tablespoons water
1⁄4 teaspoon peppermint extract, McCormick®
11⁄2 bars (4 ounces each; 6 ounces total) white chocolate baking bar, Ghirardelli®
7 peppermint starlight mints, crushed, Brach’s® Star Brites®

1. Spray a baking sheet with cooking spray; set aside.
2. In a large mixing bowl, beat butter with an electric mixer on medium about 1 minute or until fluffy. Add half the powdered sugar, the water, and peppermint extract. Beat on low for 30 seconds. Add the remaining powdered sugar; beat until smooth. Cover with plastic wrap; chill in refrigerator for 1 hour.
3. Scoop 1 tablespoon of the peppermint mixture into your slightly wet hands; form into a smooth ball. Place on prepared baking sheet. Repeat to make 14 balls, rinsing hands when mixture becomes too sticky to roll. Chill in freezer for 1 hour.
4. In a small microwave-safe bowl, microwave white chocolate bar on medium for 11⁄2 minutes or until melted and smooth, stirring every 30 seconds. Using a fork, spear a peppermint ball; hold over the bowl of melted white chocolate. Using a spoon, drizzle the melted white chocolate over ball until well coated. Carefully slide truffle back onto baking sheet. Sprinkle truffle with crushed starlight mints. Repeat with the remaining peppermint balls. Chill in refrigerator until ready to serve.

Note: To store truffles, layer between pieces of waxed paper in an airtight container. Cover; seal. Truffles will keep for 1 week in the refrigerator or up to 3 months in the freezer.

Excerpted from the book, Sandra Lee Bake Sale Cookbook, by Sandra Lee
Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com