Step 1

In a stand mixer or with a hand mixer, beat Oreos and cream cheese together for 2 minutes.

Step 2

Add in the York Peppermint Patties and powdered sugar. Beat until smooth.

Step 3

Fold in the chopped Andes mints. Refrigerate the truffle mixture for 1 hour.

Step 4

Roll the truffle mixture into 1 1/4 inch balls. Place on a baking sheet covered in parchment paper and put them in the freezer to harden. This will make them easier to dip in chocolate!

Step 5

Melt the Ghirardelli wafers in a microwave safe bowl for about 30 seconds. Stir and melt in 10 second intervals until the chocolate is smooth.

Step 6

Using a fork or a dipping tool, dip the frozen truffle balls in the chocolate, covering completely. Allow the chocolate to drip then place them on a piece of parchment paper to set. While the chocolate is still wet, garnish the tops with additional chopped Andes mints.

Step 7

Allow the chocolate on the truffles to set completely. Store in an airtight container in the refrigerator.