Thin Mint Muddy Buddies

I don’t really do St. Patrick’s day. Do you? I mean, sometimes I even wear every color BUT green on the holiday just to stick it to the day since I don’t get it. However, I will never pass up an opportunity to make/eat something festive even if I don’t understand what the heck we are celebrating. So, today, to honor both the upcoming St. Patrick’s Day holiday and my love of consuming festive treats, I give you the one of the most outrageously delish muddy buddy recipes I have ever tried. THIN. MINT.
This little treat is perfect for your St. Patrick’s Day festivities, or your lack of St. Patrick’s Day festivities. These babies are SO yummy and if you can use a microwave you can make them and that is a celebration in itself. We devoured them at our house as soon as I snapped the last picture and they are the perfect balance of white/milk chocolate + peppermint + thin mint cookies. In fact, I am already ready to make more, and since it takes like 5 minutes to do so, perhaps I shall. But first, the recipe.
PLA Cooks: Thin Mint Muddy Buddies
For the milk chocolate portion:

2-1/2 cups Rice Chex cereal
1 cup semisweet chocolate chips
10 Thin Mint or Keebler Grasshopper cookies, finely crushed
2 tbsp powdered sugar

For the white chocolate portion:
2-1/2 cups Rice Chex cereal
1 tsp peppermint extract
1 cup white chocolate chips
Green food coloring
2 tbsp powdered sugar
6-8 Thin Mint or Grasshopper Cookies, roughly chopped
Mint M&M’sDirections: 
For the milk chocolate portion:
Measure out cereal and set aside. In a food processor or blender process the Thin Mints until finely crushed. Set aside. In a small microwave-safe bowl, melt chocolate in 30 second intervals until melted completely and smooth. Pour over cereal and stir until cereal is evenly coated. Pour in cookie crumbs and stir again. Transfer mixture to a plastic bag, add powdered sugar, and shake until everything is evenly distributed. Pour mixture out onto a wax paper-lined cookie sheet to let chocolate set.
For the white chocolate portion: 
Measure out cereal and place in a large bowl. Pour peppermint extract over cereal and use a spatula to mix together. Place white chocolate in a microwave-safe bowl and melt in 30 second intervals in the microwave until completely smooth. Stir in food coloring as desired (Note: If you are using a water-based food coloring you will want to add about a 1/2 tbsp to your chocolate as well so that it doesn’t seize. If you are using an oil-based coloring you should be fine.) Pour melted chocolate over cereal and mix until well coated. 
Transfer mixture to a plastic bag, add powdered sugar, and shake until everything is evenly distributed. Transfer to a wax paper-lined cookie sheet and let chocolate set.
Combining both portions: 
Once both mixtures are set, combine everything in one large bowl. Add chopped Thin Mints and M&M’s if you so desire.
*Recipe adapted from The Recipe Critic & Erica’s Sweet Tooth 
Yummy. You just got lucky. Thanks, St. Patrick.
Add a comment...

Your email is never published or shared. Required fields are marked *