Description
A delicious no-bake dessert combining the classic flavors of Thin Mint cookies with a rich chocolate ganache topping. Perfect for mint chocolate lovers!
Ingredients
Scale
For the Crust:
- For the crust:
- 24 Thin Mint cookies (crushed)
- 1/4 cup unsalted butter (melted)
- For the filling:
- 1 cup heavy cream
- 2 cups semi-sweet chocolate chips
- 1/2 teaspoon peppermint extract
- For garnish:
- Additional Thin Mint cookies (crushed)
- Mint leaves (optional)
Instructions
1. Prepare the Crust:
- 1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- 2. In a food processor, pulse Thin Mint cookies into fine crumbs. Transfer to a bowl and mix with melted butter until combined.
- 3. Press the cookie mixture firmly into the prepared pan to form an even crust. Chill in the refrigerator for 15 minutes.
- 4. In a small saucepan, heat heavy cream until just simmering. Remove from heat and pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
- 5. Stir in peppermint extract. Pour ganache over the chilled crust and spread evenly.
- 6. Sprinkle crushed Thin Mint cookies on top for garnish. Chill in the refrigerator for at least 2 hours or until set.
- 7. Use parchment overhang to lift bars from pan. Cut into squares and serve chilled.
Notes
For a stronger mint flavor, add an extra 1/4 teaspoon peppermint extract. Store leftovers in an airtight container in the refrigerator for up to 5 days.