Creme De Menthe Truffles

This recipe is from a pillsbury holiday cookbook. I have made these trufflesand am rewriting my intro to reflect that. Store in refrigerator.

In a 2 quart saucepan , heat whipping cream over low heat 2-3 minutes or until cream is warm.

Remove from heat.

Add creme de menthe baking chips and chocolate chips.

Stir until melted and smooth.

Pour into a wax paper lined 9x13 baking dish.

Cover and refrigerate 1 hour or til firm.

Line cookie sheets with waxed paper.

Turn out onto wax paper lined cutting board.

Cut into squares.

Put squares 2 inches apart on cookie sheets.

Refrigerate 30 minutes.

In deep 1 quart saucepan , melt candy coating over low heat , stirring constantly until smooth.

Remove from heat.

Cool 10 minutes.

In a small ziptop bag , pour 1 / 4 cup melted coating and the 2 drops of green food coloring.

Seal bag and mix until color is evenly mixed.

Set aside.

Using a fork , dip 1 truffle at a time into white candy coating to coat.

Return to waxed paper lined cookie sheets.

Cut off a tiny piece of the corner of the ziptop bag containing green mixture.

Squeeze bag to drizzle each dipped truffle with .

whipping cream, creme de menthe baking chips, semi-sweet chocolate chips, vanilla candy coating, green food coloring