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Thin Mint Rocky Road Crunch
Notes/Suggestions: Not that you need an excuse to buy Thin Mints from your neighborhood Girl Scout, but here is a great treat the kids can make with them once you have them. Other crunchy Girls Scout cookies will work too, like All Abouts, Do Si Dos, Trefoils, even Chocolate Chip. This recipe makes 24, but don’t expect anyone to eat just one.Ingredients:
- 1 stick plus 1 tablespoon soft unsalted butter
- 8 oz semisweet chocolate, broken into pieces
- 1/4 cup light corn syrup
- 1 tube of Thin Mints
- 2 cups mini marshmallows
- 2 teaspoons powdered sugar
Directions:
- In a large glass bowl, melt the butter, chocolate and syrup in the microwave. Heat at one minute intervals, stirring between each blast, until the chocolate sauce is melted and smooth. Scoop out about 1/2 cup of this melted mixture and set aside.
- Put the cookies into a freezer bag and then smash them with a rolling pin or back of a large wooden spoon. You want a mixture of crumbs and chunks.
- Stir the cookie pieces and crumbs into the melted chocolate mixture, and then fold in the marshmallows.
- Spread the whole concoction into a 9 inch square foil tin. Try to get it as evenly dispersed as possible. Reheat the reserved 1/2 cup of chocolate sauce in the microwave for about 30 seconds or until it will pour easily. Pour it over the top of the cookie mixture.
- Refrigerate for about 2 hours or overnight.
- Cut into 24 squares and dust with powdered sugar.