Are you a fan of Thin Mint Girl Scout Coolies? Andes Mints? Chocolate chip mint icecream? 🙋🏼♀️ This recipe pretty much covers all the bases so refresh an old classic with these easy-to-eat minty, chocolate bars.
YIELDS:
20 servings
TOTAL TIME:
2 hours 25 mins
INGREDIENTS
FILLING
1/2 c. milk
3 c. mini marshmallows
2 tbsp. unsalted butter, cut into small pieces
2 tbsp. plus 1 cup heavy cream
2 tsp. pure peppermint extract
1 tsp. pure vanilla extract
6 to 8 drops liquid green food coloring (optional)
CRUST
34 chocolate wafer cookies (we used Nabisco Famous Wafers)
6 tbsp. unsalted butter, melted
TOPPING
3/4 c. heavy cream
6 oz. bittersweet chocolate, finely chopped
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DIRECTIONS
1 – In a medium saucepan, heat milk on medium until hot. Add marshmallows and butter and stir to melt. Remove from heat; stir in 2 tablespoons heavy cream, extracts, and food coloring (if using); let cool to room temperature, about 1 hour.
2 – Meanwhile, line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, pulse cookies to form fine crumbs. Add butter and pulse to combine. Press evenly into bottom of the prepared pan and refrigerate.
3 – Once marshmallow mixture is cool, using an electric mixer, beat remaining 1 cup cream until stiff peaks form. Fold a spoonful of cream into marshmallow mixture to loosen, then fold in remaining cream and spread on top of chilled crust. Refrigerate until set, at least 30 minutes.
4 – Make topping: In small pot, heat cream on medium until hot but not boiling. Remove from heat and add chocolate; let sit 1 minute, then stir until melted and smooth. Spread evenly over filling and refrigerate until set, at least 30 minutes or up to a day. When ready to serve, use overhangs to transfer to a cutting board and cut into pieces.
Believe it or not, I found this particular recipe someplace new and you’ll never believe who actually pointed it out to me because frankly? The idea of DJ Collier having a subscription to this particular magazine was a surprise. Anyway, check out all the details over at Woman’s Day recipes. DJ says there are some great stories in the magazine, besides the recipes and such. Why is this a surprise? She’s a US Deputy Marshal. Her hero in BLUE MOON is Antoine Fontaine, a cagey Cajun Wolf. Their’s is an exciting…courtship. You can grab a copy from a variety of on-line retailers by clicking on BOOKS2READ, the title or either pic with the cover. Tough food question today…What cookie would you like to see turned into a candy bar?
Silver James 
Nope, I wouldn’t have pegged DJ as being a Woman’s Day reader LOL. Your characters have such rich and deep lives. Rock star writer!
What can I say about this book that I haven’t said about all your other books? I LOVE IT -which is the same thing I say about all your books. But it’s true, so I’ll just keep saying it. And yes, that is a hard question this morning. My head is telling me cookies are cookies and candy bar are candy bars, and never the twain shall meet… or something. I guess if I had to stretch, I’d say that my layer bar cookies might make an interesting candy bar. Graham cracker crust, coconut, gooey condensed milk, chocolate chips, butterscotch chips, nuts – coated in chocolate. Yum.
Yay, at this point, I’m pretty much preaching to the choir but hey, it fills up a slot in my week and helps me remember what day is which. And I’d say that cookie bar IS a candy bar! Sort of the illigitimate (in the best possible way!) child of a Payday, Almond Joy, and Three Musketeer. Yummers indeed! 😉