FOOD

Thin Mint Treats For Thin Mint Freaks

Love Thin Mints? Then you'll freak out over these truffles, cheesecake bites, brownies and ice cream sundaes.

FOOD

Thin Mint Treats For Thin Mint Freaks

Love Thin Mints? Then you'll freak out over these truffles, cheesecake bites, brownies and ice cream sundaes.

Ingredients

Thin Mint Truffles

  • 1 cup heavy cream
  • 1 cup dark chocolate, chopped
  • 1/2 teaspoon peppermint extract
  • 1 cup Thin Mints, ground
  • 1 cup green candy melts
  • 2 tablespoons coconut oil

Chocolate Glaze

  • 1/4 cup heavy cream
  • 1/2 cup dark chocolate
  • 1 tablespoon coconut oil

Steps

Thin Mint Truffles

  1. In a small saucepan, heat heavy cream to almost a boil.
  2. In a medium bowl, add chocolate and peppermint, and pour hot heavy cream over. Whisk until combined.
  3. Fold in Thin Mint pieces and refrigerate for up to 2 hours.
  4. Scoop with a small ice cream scoop and place on a cooling rack over a baking sheet.
  5. Pour ganache over chilled truffles. Return to the fridge for 20 minutes to set.
  6. Melt the candy melts with the coconut oil. Drizzle over set truffles.
  7. Truffles will keep up to 5 days in the fridge.

Chocolate Glaze

  1. In a small saucepan, heat heavy cream to a near boil.
  2. Place chocolate in a medium bowl and pour hot cream over it.
  3. Whisk to combine until smooth. Set aside to chill.

Ingredients

Thin Mint Cheesecake Bites

  • 2 cups cream cheese, softened at room temperature
  • 1/2 (8-ounce) can sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3 drops green food coloring
  • 12 Thin Mint cookies

Ganache Decoration

  • 1/4 cup heavy cream
  • 1/2 cup dark chocolate
  • 6 Thin Mints, crushed

Steps

Thin Mint Cheesecake Bites

  1. Prepare a mini muffin tin with cupcake liners. Place a Thin Mint on the bottom and set aside.
  2. In a large bowl, beat the cream cheese with a hand mixer until completely smooth, about one minute. Scrape down the sides of the bowl.
  3. Add sweetened condensed milk, vanilla, peppermint, and green food coloring, and beat on medium-high speed until incorporated and smooth, about one minute. Pour into muffin tins. Set in fridge to firm for up to 4 hours.
  4. Once set, remove mini cheesecakes from the pan.
  5. Drizzle with chocolate ganache and top with broken Thin Mint pieces. Cheesecakes will keep up to 5 days refrigerated.

Ganache Decoration

  1. In a small saucepan, heat heavy cream to a near boil.
  2. Place chocolate in a medium bowl and pour hot cream over it.
  3. Whisk to combine until smooth.

Ingredients

Thin Mint Brownies

  • 1 cup butter, softened at room temperature
  • 1 1/3 cups chopped dark chocolate
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder

Peppermint Swirl

  • 1 cup cream cheese, softened at room temperature
  • 1/4 cup sugar
  • 1 large egg white
  • 1 teaspoon peppermint extract
  • 2 drops green food coloring
  • 10 Thin Mint cookies, halved

Steps

Thin Mint Brownies

  1. Preheat the oven to 350 degrees, and line a 9 x 9 pan with parchment paper.
  2. In a large bowl over a double-boil, melt butter and chocolate.
  3. Add sugars and remove from heat.
  4. Stir in eggs and vanilla.
  5. Add flour, salt and baking powder to combine.
  6. Pour batter into prepared pan.
  7. Drop nine 2-inch circles of batter evenly across the pan and swirl with a knife or chopstick to create a marbled effect.
  8. Place Thin Mint pieces evenly across the brownies.
  9. Bake for 30 to 35 minutes until set and slightly shiny.
  10. Brownies will keep up to 5 days covered.

Peppermint Swirl

  1. In a large bowl, whip cream cheese until smooth.
  2. Add sugar and egg white until combined.
  3. Add extract and green food coloring.
  4. Set aside while you make the brownies.

Ingredients

Thin Mint Ice Cream Sandwiches

  • 12 Thin Mints
  • 2 cups mint chip ice cream

Chocolate Glaze

  • 1/4 cup heavy cream
  • 1/2 cup dark chocolate
  • 1 tablespoon coconut oil

Steps

Thin Mint Ice Cream Sandwiches

  1. Line a baking sheet with parchment paper and top with a cooling rack.
  2. Place 12 cookies evenly on the tray.
  3. Place two tablespoons of mint ice cream on half of the cookies and top with a Thin Mint.
  4. Place baking sheet in the freezer for at least an hour up to overnight.
  5. Remove the sandwiches from the freezer and place on a cooling rack over a clean baking sheet.
  6. Pour the glaze over the sandwiches and set in the freezer for 20 minutes. Cookies will keep up to 10 days covered in the freezer.

Chocolate Glaze

  1. In a small saucepan, bring cream to a near boil.
  2. Place dark chocolate in a medium bowl with coconut oil, and pour warm cream over.
  3. Whisk until smooth and shiny.