12 whole Andes candies, cut into 4 triangles for garnish (cut each mint in half, the each half into two triangles)
Instructions
In mixer, beat cream cheese with butter. Add in sugar and vanilla and beat until smooth. Beat in flour and salt. Fold in Andes candy.
Using a small scoop, drop onto a parchment lined baking sheet into small bites. Freeze one hour. Remove from freezer and shape each ball into a nice smooth ball. Using a toothpick, dip each truffle into melted chocolate candy bark, tap side to shake off excess. Top immediately with a small piece of Andes candy.