This is what I am making, yummy yummy!! Love baking!!!!

Chocoholic Mint Truffle Kissed Biscotti

1/2 Cup softened butter

1 Cup plus 2 Tablespoons granulated sugar

3 eggs

1 teaspoon pure vanilla extract

2 1/2 Cups all purpose flour

3/4 Cup cocoa powder

1 Tablespoon baking powder

1/4 teaspoon salt

1 1/2 Cups chocolate chips

10 oz bag Hersheys Mint Truffle Kisses, unwrapped and halved

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1 Cup white chocolate chips

Sprinkles of choice

1. Preheat oven to 375 degrees F. In a stand or electric mixer cream the butter and sugar until light and fluffy. Add eggs and vanilla; beat until well combined, scraping sided to incorporate all ingredients. Place flour, cocoa, baking powder and salt into a large bowl. Add to wet ingredients following with the chocolate chips and kisses. Mix on low until just combined. Transfer to a large baking dish lined with a silpat liner or parchment paper. Form into a long log, approx 4 inches wide, press dough to about 1 inch in thickness. Bake for 30 minutes, remove from oven and cool for 15 minutes. With a serrated knife, carefully cut biscotti into slices on the bias about 1 inch thick. Place slices onto baking sheet and bake for an additional 15 minutes. Remove and let cool completely, at least 20 minutes or until nice and crispy.

2. Melt chocolate over a double broiler or carefully melt in microwave in 30 second intervals until smooth and melted. Dip tips or drizzle chocolate over entire surface of biscotti then sprinkle with sprinkles of choice. Let chocolate harden on wax paper then enjoy with your favorite cup of hot chocolate!!

Approximately 16 slices of biscotti