While I’m a pretty big fan of minty things, when it comes time for dessert, I usually like my sweets to taste over-the-top, sugar-coursing-through-my-veins sweet. So it’s safe to say I wasn’t exactly a thin mint addict when I was in Girl Scouts.
Every great once and a while, however (namely, when I’m pregnant and slushies and pancakes have lost their magic with me), I get a seriously strong, have-to-have-it-now craving for some kind of minty dessert. Normally, some coconut chocolate chip ice cream will do it for me. Lately though, Baby B has been demanding something with a little more effort.
So one day while I was trolling on Pinterest, I came across a recipe from a Tollhouse chocolate chip bag for creamy, no bake thin mint bars. After looking at the ingredients, I figured it was worth a shot as I actually had them ALL on hand (for once).
While I didn’t intend to, I did end up veering off the original recipe some, mainly because I didn’t see anyway my mint filling was going to set like the creamy goodness they showed in the photo.
I was tempted to double the recipe and make a thicker batch, seeing as how if I was going to the trouble of making said dessert I might as well get the most out of it, but I got lazy and didn’t. And boy am I glad I didn’t because these bad boys, albeit delicious, are seriously chocolaty and seriously minty.
Don’t say I didn’t warn you!
No Bake Thin Mint Bars
(Makes one 9X9 pan)
2 sticks butter
3 cups powdered sugar
1/3 block silken tofu
2 cups chocolate chips
2 cups crushed up chocolate graham crackers
1/4 cup almond milk
1 tsp peppermint extract
1/2 tsp vanilla extract
2 drops natural green food coloring
Smash up your chocolate graham crackers in a ziplock baggie. While you’re smashing those up, melt 1/3 cup chocolate chips and 1/3 cup butter in the microwave for 30 seconds (or until chocolate chips are almost melty). Mix everything together in a small bowl and then press into the bottom of a greased, 9X9 square pan. Refrigerate for 15 minutes.
In a bowl, mix together 1/3 cup butter, 1/3 cup tofu, 1/4 cup milk, 1/2 tsp peppermint extract and 1/2 tsp vanilla extract. Add in powdered sugar and beat using a hand mixer until fluffy, but creamy. Add green food coloring.Take your crust layer out of the fridge and spread the mint layer over the crust.
In a microwave-safe bowl, mix together the rest of the butter, chocolate chips and 1/2 tsp peppermint extract and melt for 45 seconds (or until chips begin to melt). Stir together until smooth. Pour on top of mint layer and carefully spread with spoon or knife.
Let this bad boy sit OVERNIGHT. Actually, you can let it sit for a whopping hour and cut into it, the mint layer just won’t be quite set (as mine above clearly was not, what can I say, I’m pregnant, I need my sweets on the giddy up). I was happy to find it in perfect, creamy condition the next morning, however.