Sometimes, the most delightful treats come from unexpected moments. I was rummaging through my pantry one lazy afternoon when I stumbled upon a forgotten box of chocolate wafer cookies. A spark of inspiration hit me, and suddenly, I envisioned making my very own Thin Mint Candy Bars—perfect for satisfying my sweet tooth and impressing friends and family alike.
The ultimate combination of rich chocolate and refreshing peppermint creates a balance that dances on your taste buds. Plus, with just a few simple steps, these bars become a fun project that brings joy (and deliciousness) into your kitchen. Whether you’re celebrating a special occasion or just looking to indulge, these homemade treats are sure to be a hit. Grab your apron, and let’s turn those humble ingredients into something extraordinary!
Why are Thin Mint Candy Bars so unforgettable?
Irresistible Sweetness: These bars perfectly blend rich chocolate and vibrant peppermint for a flavor explosion.
Simple Steps: With straightforward instructions, anyone can conjure up these treats, regardless of baking experience.
Crowd Pleaser: Their delightful taste makes them a hit at parties and gatherings—no one can resist a second helping!
Versatile Treat: Enjoy them on their own or drizzle some melted chocolate for an elegant touch.
Fun to Make: Involving your family or friends in the process adds to the fun, making it a shared memory as delicious as the bars themselves. Indulging in these homemade delights is a delightful way to reconnect with the joy of cooking!
Thin Mint Candy Bars Ingredients
• Here’s everything you need to create these delightful treats!
For the Cookie Base
• Crushed chocolate wafer cookies – 480 grams, they provide the essential chocolatey flavor for the base.
• Flour – 170 grams, to help bind the ingredients together and create structure.
• Sugar – 150 grams, sweetness that balances the rich chocolate flavors.
• Salt – 2 grams, a pinch enhances the chocolate taste beautifully.
• Butter – 170 grams, cold and cut into small cubes; it adds richness and a delightful crumbly texture.
• Peppermint extract – 1 teaspoon, for that unmistakable minty freshness that makes these Thin Mint Candy Bars unique.
For the Chocolate Topping
• Chocolate or chocolate-flavored candy melts – 150 grams, melted to create a luscious layer on top of the cookie base.
For the Ganache
• Dark chocolate, chopped – 900 grams, provides a rich and intense flavor for the ganache layer.
• Heavy cream – 382 grams, it combines with dark chocolate to create a creamy, indulgent texture.
• Corn syrup – 135 grams, adds shine and stability to the ganache.
• Peppermint extract – 0.5 teaspoon, enhances the flavor profile in the ganache for a minty kick.
For Dipping
• Dark chocolate, tempered or dark chocolate-flavored candy wafers – 2 lbs, to coat the bars beautifully and provide a satisfying snap.
Now that you have all the ingredients for the delightful Thin Mint Candy Bars, let’s dive into the fun of creating these scrumptious treats!
How to Make Thin Mint Candy Bars
-
Preheat the oven to 350°F. This initial step is crucial for achieving that perfect cookie base that will hold all the delicious layers to come.
-
Prepare your sheet pan by lining a 9 x 13 inch pan with parchment paper, ensuring to leave some overhang. This makes it easier to lift your finished bars out later!
-
Grind the chocolate wafer cookies into a fine dust using a food processor. This will provide the delightful chocolatey foundation for your bars.
-
Combine the crushed cookies, flour, sugar, and salt in the bowl of a stand mixer. Set the mixer to low to gently blend the dry ingredients together.
-
Add the cold, cubed butter and mix on medium speed until the ingredients resemble a sandy dough. Then, pour in the peppermint extract and mix for an additional minute to infuse that minty flavor.
-
Press the dough firmly into the prepared sheet pan. Bake in the preheated oven for 20 minutes until set and golden brown. Allow it to cool completely afterward.
-
Melt the chocolate or chocolate-flavored candy coating and spread a thin layer over the cooled cookie base. This adds a delicious layer of flavor before the ganache!
-
Heat the heavy cream and corn syrup in the microwave until scalded—about 90 seconds. Stir in the peppermint extract to the heated mixture for an extra boost of flavor.
-
Pour the hot cream mixture over the chopped dark chocolate, letting it sit for a minute. Remember, patience is key to a smooth ganache!
-
Stir slowly until the chocolate and cream blend into a uniform ganache. The texture should be creamy and glossy—just divine!
-
Spread the ganache over the chocolate cookie base, smoothing it out. Let it set until firm; refrigeration can speed up this process but allow it to return to room temperature before cutting.
-
Cut the bars into your preferred sizes, ideally around 1″ x 3″, for delicious, bite-sized treats.
-
Melt and temper the dark chocolate for coating. Hold the bars and dip the bottoms into the melted chocolate, scraping off any excess with a spatula. Lay them on parchment to set.
-
Trim the edges with a knife for a polished look once the bottoms have set. This small step ensures every bite is neat and tasty!
-
Dip the fully cut bars in chocolate for a beautifully coated finish. Once again, let them set before serving—if you can wait that long!
Optional: Sprinkle crushed chocolate wafer crumbs on top for a decorative touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Thin Mint Candy Bars are ideal for busy home cooks looking to save time without compromising on flavor! You can prepare the cookie base and ganache up to 24 hours in advance, allowing the flavors to meld beautifully. Simply bake the cookie layer and let it cool completely before spreading the chocolate layer on top. For the ganache, you can mix it ahead and refrigerate it; just remember to bring it back to room temperature before pouring it over the cookie base. Once set, cut the bars and dip them in chocolate just before serving to maintain that delightful snap. By prepping these components ahead of time, you can enjoy your delicious bars with minimal effort during the week!
Thin Mint Candy Bars Variations
Get ready to put your personal spin on these heavenly treats!
-
Nutty Crunch: Add 100 grams of finely chopped walnuts or almonds to the cookie base for a satisfying texture. The combination of chocolate, mint, and nuts is simply irresistible!
-
Mint Chocolate Swirl: Incorporate a few tablespoons of crushed mint candies into the ganache for delightful flavor bursts. This adds a fun surprise and an eye-catching swirl when you cut the bars.
-
Gluten-Free Options: Substitute regular flour with almond flour or a gluten-free all-purpose blend. Your bars will maintain their deliciousness while catering to dietary needs!
-
White Chocolate Drizzle: Instead of dark chocolate for dipping, use melted white chocolate. This creates a stunning contrast and a unique flavor profile that you’ll adore.
-
Spicy Twist: Mix in a pinch of cayenne pepper into the cookie dough for a subtle kick. This unexpected heat pairs wonderfully with the coolness of peppermint!
-
Vegan Version: Swap butter with coconut oil and use almond milk or any plant-based milk. Replace heavy cream with coconut cream for a delightful, creamy layer.
-
Stout Infusion: For adults, add 2 tablespoons of stout beer to the ganache. This not only deepens the chocolate flavor but also adds a rich undertone that chocolate lovers will appreciate.
-
Frozen Treats: Pour the ganache-coated bars into a popsicle mold and freeze. You’ll have a refreshing treat that’s perfect for hot summer days!
Expert Tips for Thin Mint Candy Bars
- Chill Between Steps: Allow layers to cool completely before adding the next. This prevents melting and ensures perfect texture.
- Storage Secret: Keep your Thin Mint Candy Bars in an airtight container in the fridge for up to a week to maintain freshness.
- Even Dipping: Use a fork to dip bars in chocolate to avoid excess coating. Tap gently to let the extra chocolate drip off.
- Avoid Overmixing: When making the cookie dough, mix just until combined. Overmixing can make the bars tough instead of tender.
- Precision Cuts: For a tidy finish, use a sharp knife to cut the bars once they’ve set, employing a gentle sawing motion for clean lines.
How to Store and Freeze Thin Mint Candy Bars
Fridge: Store your Thin Mint Candy Bars in an airtight container. They can keep fresh and delicious for up to 1 week in the refrigerator.
Freezer: For longer storage, wrap individual bars in plastic wrap and place them in a freezer-safe bag. They remain good for up to 3 months, ready for whenever a sweet craving strikes!
Reheating: If you’re thawing from the freezer, let the bars sit at room temperature for about 30 minutes before enjoying. This helps restore their original texture and flavor.
Serving Suggestion: For warm treats, place the thawed bars in a microwave for 10-15 seconds. The chocolate will become delightfully melty, enhancing the delicious experience!
What to Serve with Thin Mint Candy Bars?
Indulging in these decadent treats deserves thoughtful pairings that elevate your dessert experience.
-
Fresh Mint Tea: A warm, soothing drink that complements the minty flavor, enhancing your palate with every sip.
-
Vanilla Ice Cream: The creamy sweetness of vanilla perfectly balances the rich chocolate and peppermint, creating a delightful contrast.
-
Espresso: The bold, bitter notes of espresso create a satisfying counterpoint to the sweetness of the bars, making it a perfect after-dinner treat.
-
Chocolate Ganache Tarts: Serve as a luxurious side to echo the chocolate flavors, adding a rich texture to your dessert platter.
-
Fruit Salad: A refreshing mix of seasonal fruits can cleanse your palate, providing a bright and juicy contrast to the bars’ richness.
-
Chocolate Milkshake: For a true indulgence, pair these bars with a thick, rich shake that mirrors their chocolatey goodness and intensifies the experience.
These pairings will not only enhance your enjoyment but also make for a memorable dessert table your loved ones will rave about!
Thin Mint Candy Bars Recipe FAQs
How do I select the right chocolate wafer cookies?
Absolutely! Look for chocolate wafer cookies that are thin and crisp, with no visible dark spots. They should smell fresh and have a rich chocolate aroma. Brands like Nabisco’s Famous Wafers work wonderfully in this recipe.
How long will Thin Mint Candy Bars last in the fridge?
Very! When stored in an airtight container, your Thin Mint Candy Bars will stay fresh and tasty for up to 1 week. Just be sure to keep them chilled to maintain their delightful texture!
Can I freeze Thin Mint Candy Bars?
Yes, you can! To freeze, individually wrap the bars in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months. When you’re ready to indulge, simply thaw them in the fridge or at room temperature for about 30 minutes for the best texture.
What if my ganache isn’t smooth enough?
If your ganache doesn’t come together smoothly, don’t worry! You can revive it by gently reheating it over a double boiler, stirring continuously until it regains that silky finish. Alternatively, you can add a splash of heavy cream and stir until blended.
Are Thin Mint Candy Bars safe for pets?
No, it’s best to avoid giving any chocolate-based treats to your pets. Chocolate can be toxic for dogs and cats, so keep these heavenly bars safely stored away from curious paws!
Can I modify the recipe for dietary restrictions?
Absolutely! If you’re looking for a gluten-free version, you can easily substitute the flour for a 1:1 gluten-free blend. For a vegan alternative, swap the butter for coconut oil and use dairy-free chocolate options. Enjoy experimenting!
Irresistible Thin Mint Candy Bars Perfect for Any Occasion
Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- Prepare your sheet pan by lining a 9 x 13 inch pan with parchment paper.
- Grind the chocolate wafer cookies into a fine dust using a food processor.
- Combine the crushed cookies, flour, sugar, and salt in the bowl of a stand mixer.
- Add the cold, cubed butter and mix on medium speed until sandy.
- Pour in the peppermint extract and mix for an additional minute.
- Press the dough firmly into the prepared sheet pan and bake for 20 minutes.
- Melt the chocolate or chocolate-flavored candy and spread over the cooled cookie base.
- Heat the heavy cream and corn syrup until scalded; stir in peppermint extract.
- Pour the hot cream mixture over the chopped dark chocolate, let it sit.
- Stir until the chocolate and cream blend into a ganache.
- Spread the ganache over the chocolate cookie base.
- Cut the bars into 1" x 3" sizes.
- Melt the dark chocolate for coating and dip the bars.
- Trim the edges with a knife for a polished look.
- Let them set before serving.