It’s cookie time! Girl Scout cookie time! Every time I hear that, I have to think of the 80’s classic Troop Beverly Hills when the underdog troop (led by Shelly Long) head out to sell cookies and they start singing….ya’ll know what I’m talking about (and if you don’t…rent it!). The best part is that the girls start selling cookies outside of the gym and the ladies come out of the gym (in their full 80’s workout attire) and start grabbing up cookies.
I bought some girl scout cookies from a patient and to avoid the ‘run home from the gym and grab up the cookies’ event from happening, I decided to use them in some fun recipes for my girl’s weekend. I settled on a fudge and bark and although they are MY ORIGINAL recipes, don’t get too excited…they are super simple…but do get a little excited because they are REALLY GOOD!
Thin Mint Fudge
This recipe only has a few ingredients, and starts with Nestle chips. If you find these dark chocolate and mint chips at the store, scoop up a few bags because they are seasonal and won’t be around for much longer. There are other fun recipes you can make with them, but they serve as the perfect base for a mint fudge.
In order to crush my cookies, I decided to pull out my mini food processor. In my head, I saw the cookies breaking into large chunks, but instead, I got more of a powder and a few full cookies. I broke up the cookies by hand (very easily) and then started on the fudge.
Melt the chips with 1 can of sweetened condensed milk on low heat. Stir often as the chocolate will melt quickly. Once smooth, stir in a dash of vanilla (I didn’t measure, but every other recipe calls for 1 teaspoon, so that should work well).
Stir 1/2 of the cookie mixture into the melted chocolate. Then spread out on a greased (I stick with the trusted PAM) cake pan. The size of the pan will determine how thick your fudge is.
Sprinkle the rest of the cookies on top, pressing them into the fudge, and refrigerate for about 2 hours.
The fudge turned out amazing ! It is smooth and creamy and has just the right blend of chocolate and thin mint crunch!
Chocolate Thin Mint Bark
Since I knew I was looking for bigger cookie pieces, this time I used half the cookies at a time in the processor and pulsed for a shorter time. I definitely got some bigger cookie chunks with this method.
To make bark, starting by microwaving chocolate (I used the Almond Bark candy that I had in the house) in a glass bowl until melted. Use a big enough bowl so that you can stir some of the cookie mixture into the chocolate.
When well blended, spread the chocolate and cookies onto a cookie/baking sheet lined with wax or parchment paper.
Sprinkle with remaining cookies and use spatula to press down into the chocolate. Freeze for 20 minutes.
Melt 1-2 squares of white chocolate in microwave. Using a spoon (or any other method), drizzle the white chocolate over the hardened bark. Freeze for another 20 minutes.
Break apart and serve. The bark tastes just like a thin mint with some extra chocolate (never a bad thing). The bigger cookie bites are perfect and the white chocolate adds to the look of the bark.
As cheesy as the old girl scout song about making new friends, but keeping the old goes, these treats brought old and new friends together in my kitchen for good conversations and lots of laughter!
Thin Mint Fudge
1 sleeve thin mint girl scout cookies
1 bag of Nestle dark chocolate and mint chips
1 can sweetened condensed milk
1 teaspoon vanilla
-Spray baking dish with nonstick oil or line with parchment paper. Using food processor, blend cookies into desired consistency. If you don’t have a food processor, place cookies in plastic bag and crush with rolling pin or break up by hand.
-In nonstick saucepan, melt 1 bag of chips with milk on low heat, stirring often. Once smooth, remove from heat and stir in vanilla. Stir in 1/2 of cookie mixture and immediately spread onto greased pan. sprinkle with remaining cookies (and any other decorations you desire).
-Cover and refrigerate for 2 hours until set. Store in refrigerator.
Chocolate Thin Mint Bark
1 sleeve Thin Mint Cookies
12 ounces chocolate of your choosing
2-4 ounces white chocolate
-Line baking sheet with parchment or wax paper. Using food processor, blend cookies into desired consistency. If you don’t have a food processor, place cookies in plastic bag and crush with rolling pin or break up by hand.
-Melt chocolate in microwave until smooth, stirring every 30 seconds to prevent burning. Mix 1/2 of cookie mixture into the chocolate and stir to combine. Spread over parchment paper. Spring remaining cookies on top and press down into the chocolate. Freeze for 20 minutes.
-Melt white chocolate, stirring every 30 seconds. Remove bark from freezer and drizzle white chocolate over the top. Freeze for 20 minutes until set.
-Remove from freezer and break apart into chunks. Store in Tupperware or plastic bag in fridge or freezer.