Melt chips with cream and butter over low heat, stirring until smooth. Pour into pie pan and refrigerate until mixture is fudgy, but soft. (about 2 hours.) Roll into 1 inch balls and place on waxed paper, roll in chocolate sprinkles. Makes about 24 truffles.
Ingredients
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1 package mint chocolate chips
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1/3 cup whipping cream
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1/4 cup butter
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Chocolate sprinkles
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