HOW TO MAKE IT :
- 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.
- Allow to set, about 30 minutes and enjoy.
