Strawberry Chocolate Mint Cookie Crunch Made With Girl Scout Th Recipes

MINT CHOCOLATE CHEESECAKE BARS

Steps:

• Preheat oven to 425 degrees and line an 8x8 pan with parchment paper and set aside.
• In a food processor, process the Thin Mints until no large chunks remain. Add melted butter and pulse until mixture resembles coarse crumbs.
• Using your hands or the back of a measuring cup press crumbs into the prepared baking tin in an even layer and set aside.
• In a stand mixer fitted with a whisk attachment, beat cream cheese until creamy and smooth. Then add sugar, flour, and pinch of salt and mix well.
• Add eggs and vanilla and beat well.
• Melt chocolate chips in a microwave safe bowl in 15 second increments, stirring after each one, until completely melted. Then, with the mixer on low, drizzle melted chocolate into the cream cheese mixture and mix until well combined.
• Scrape down bowl, making sure the chocolate is completely incorporated, and pour over your prepared crust, smoothing it into the corners.
• Bake at 425 degrees for 10 minutes, then reduce the oven temperature to 350 degrees (DO NOT OPEN DOOR) and bake for another 15 minutes. After 15 minutes, turn the oven off, crack the door, and leave to cool for 30 minutes. This will help prevent cracking.
• While the cheesecake is cooling, make the ganache by heating heavy cream in a microwave safe bowl until its hot and just bubbles around the edges (be careful not to let it boil). Once hot, add the chocolate chips, cover with a plate or plastic wrap, and let it sit for 5 minutes. After 5 minutes, stir it constantly until all the chocolate is melted and the mixture thickens.
• Pour ganache over the cooled cheesecake, spreading into an even layer and refrigerate 4 hours or overnight.

CHOCOLATE MINT COOKIES

Steps:

• Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).
• Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)
• Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)

MINT CHOCOLATE COOKIE CRUNCH

Steps:

• Line baking sheets with waxed paper; set aside. In a microwave or heavy saucepan, melt chocolate chips. Stir in extract. Combine cookies and cereal in a large bowl. Add chocolate mixture and stir to coat. Drop by tablespoonfuls onto prepared baking sheets; cool. Store in airtight containers at room temperature.

STRAWBERRY CHOCOLATE MINT COOKIE CRUNCH (MADE WITH GIRL SCOUT TH

Steps:

• Cut one large strawberry into 4 slices.
• Lay one slice of strawberry on top of each Girl Scout Thin Mint Cookie.
• For a second option:.
• Slice about 4 strawberries into a bowl.
• Crumble 1 to 2 Girl Scout Thin Mint Cookies over top.
• Garnish with 1 tbsp thawed whipped topping, such as Cool Whip Free.