It’s that time of year – Girl Scout Cookie time. Now that my nieces are all grown up and have stopped selling the All-American favorite cookie, I had to search out a new source.
Thank goodness for Walgreens, they let our local Girl Scout Troop set up shop over the weekend and sell those deceptively delicious Thin Mint Cookies. I showed incredible restraint and bought just one box. I used the majority of that one box to make over my Aunt Mary’s Chocolate Mint Bars.
I crushed over half the box of thin mints, added a few tablespoons of melted butter and made a thin mint crust for my favorite St. Patrick’s Day Mint Bar.
This is a great way to use up any leftover GS Thin Mint Cookies, as if there are any leftovers.
Your favorite Irish Chick from the South – Jamie
- crushed Girl Scout Thin Mint Cookies - 1 1/3 cups
- melted butter - 5 tablespoons
- Brownie Layer
- unsweetened chocolate, chopped - 2 ounces
- butter - 1/2 cup
- eggs, slightly beaten - 2
- sugar - 1 cup
- mint flavoring - 1/2 teaspoon
- all-purpose flour - 1 cup
- Mint Layer
- butter, room temp - 2 tablespoons
- mint flavoring - 3/4 teaspoons
- powdered sugar, sifted - 2 cups
- milk or cream - 2 tablespoons
- green food coloring, optional - 3 drops
- Chocolate Frosting
- powdered sugar, sifted - 2 1/2 cups
- butter, room temp - 6 tablespoons
- unsweetened cocoa - 1/4 cup
- dash of salt -
- vanilla - 1 teaspoon
- Preheat oven to 350⁰F. Line a 9-inch square baking pan with foil and coat the foil with baking spray; set aside.
- To prepare crust, in a small bowl mix together the crushed Girl Scout thin mint cookies and melted butter. Press into prepared baking dish and bake for 10 minutes. Let the crust cool on a cooling rack for 20-30 minutes. Prepare brownie layer.
- To prepare brownie layer, in a medium heat-proof bowl, combine chocolate and butter. Place bowl over, but not in, a pot of boiling water. Stir constantly until the chocolate and butter are melted and smooth. Remove from heat; allow mixture to cool slightly.
- In a medium bowl, beat eggs until frothy. Add sugar and mint flavoring; mix well. Add flour gradually to egg mixture, mixing until just combined. Add the sugar mixture to the chocolate mixture and mix together until well combined.
- Pour batter into the prepared baking dish. Bake for 18 to 20 minutes or until a toothpick comes clean from the center of the bars. Transfer pan to a wire cooling rack and allow to cool completely.
- To prepare mint layer, whip butter until light and fluffy. Add mint flavoring and mix well. Beat in powdered sugar and milk in alternating additions, mixing well between each one. Add green food coloring, if desired. Spread mint mixture evenly over the top of the cooled brownies layer.
- To prepare frosting, place powdered sugar in medium bowl; set aside. In a small saucepan combine butter, cocoa, and buttermilk. Cook and stir over medium heat for about 2 minutes or until mixture begins to boil. Pour the boiling chocolate mixture over the powdered sugar; mix until well combined. Stir in salt and vanilla, and mix well.
- Spread frosting evenly over mint layer. Allow to cool before cutting into bars.
Makes: 16 bars