No-Bake Thin Mints
Prep Time
Cook Time
Total Time
Author: Talia
Yield: 20 cookies
Ingredients
- 10 Oreo cookies or gluten-free Joe-Joe's
- 20 Andes mints
- 4 blocks of dark chocolate (see Notes)
Instructions
- Melt Andes mints and dark chocolate in the microwave or over a double boiler; mix well to combine. Line a cookie sheet with parchment or wax paper.
- Twist off Oreo/Joe-Joe cookie halves. Using a butter knife, scrape off the filling. Consume, reuse or discard creme filling.
- Dip each cookie wafer in the melted chocolate, covering each side completely and allowing any excess chocolate to drip off.
- Place on lined cookie sheet, and refrigerate for at least 30 minutes to harden.
- Keep refrigerated in an airtight container for up to two weeks.
Notes / Variations
I typically use Trader Joe's Pound Plus 72% cacao dark chocolate bars (the BIG ones!). Each bar is 17.6 ounces, so 4 squares is roughly 1.5 ounces of chocolate. This equates to roughly 1 full bar of Hershey's dark chocolate or ½-3/4 bar of Dove dark chocolate. I'd suggest starting with at least half a bar, and melting/mixing more dark chocolate as needed.
Either Oreo's or your favorite gluten-free alternative (TJs Joe-Joe's, I'm looking at you!) can be used in this recipe.
If you prefer to keep these milk chocolate, substitute the dark chocolate for blocks of milk chocolate or more Andes Mints.
Dip the leftover creme centers in chocolate as well! They will be just like spearmint-flavored peppermint patties.
Either Oreo's or your favorite gluten-free alternative (TJs Joe-Joe's, I'm looking at you!) can be used in this recipe.
If you prefer to keep these milk chocolate, substitute the dark chocolate for blocks of milk chocolate or more Andes Mints.
Dip the leftover creme centers in chocolate as well! They will be just like spearmint-flavored peppermint patties.
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/no-bake-homemade-thin-mints/