Girl Scout Cookie Thin Mint Terrine 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.

GIRL SCOUT THIN MINTS® CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan with aluminum foil.
• Mix 25 crushed cookies with butter in a large bowl. Press into the bottom of a springform pan to form crust.
• Beat cream cheese, sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well between each addition. Fold in 10 crushed cookies and peppermint extract.
• Spread cream cheese mixture over crust. Set springform pan in a deep baking dish. Pour enough water into the baking dish to come halfway up the sides of the pan.
• Bake in the preheated oven until center of the cheesecake is set, 45 to 60 minutes. Turn off oven and open door slightly, leaving cheesecake inside to cool, about 1 hour. Refrigerate until firm, about 4 hours.

GIRL SCOUT THIN MINT PIE

Steps:

• Remove 10 cookies and set aside.
• Crush or process remaining cookies, then mix them with the butter. Press firmly onto bottom and up side of 9-inch pie plate.
• Pour milk into large bowl. Add both boxes of pudding mix and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.).
• Spoon out 1 1/4 cup of pudding into another bowl and stir in peppermint extract. Pour peppermint pudding mixture over crust. To remaining pudding mix, add in 1 cup of whipped topping. Spread the pudding/whipped topping layer of the mint layer.
• Chop remaining cookies and combine them with about 2 ½ cups (doesn't have to be precise) whipped topping. Spread this mixture over the top. The pie might look kind of messy at this point, so clean up the edges.
• Chill for 4 hours or until set.
• To garnish, place remaining whipped topping in a plastic zipper bag. Snip off a corner of the bag (about ½ inch up from corner) and squeeze whipped topping around sides decoratively.
• To make thin zig-zags, pour COLD chocolate syrup into a small zipper bag. Snip a very, very tiny cut off the bottom corner and drizzle away!

EASY GIRL SCOUT THIN MINTS

Steps:

• Melt mints and morsels in microwave or double boiler.
• Dip Ritz crackers in chocolate mixture ( I use my little ice tongs to make it easy).
• Place on wax paper lined cookie sheet.
• If you want to decorate cookies with sprinkles, you have to do it before the chocolate dries -- after every 3 or 4 cookies.
• When sheet is full, refrigerate for 15 minutes.
• Peel cookies from wax paper (can be used again for next batch).
• Store in tightly sealed container in the refrigerator. They go fast. I've kept them as long as a week if they were well hidden.
• The computer wouldn't let me put it in the list of ingredients, but I use Andes Mint Bits found in the baking aisle.

GIRL SCOUT MINT COOKIES (COPYCAT)

Steps:

• Preheat oven to 400 degrees.
• Combine cake mix, eggs, water, cooking oil,and cocoa. You will need to blend this together well, this will be a very sticky mess.
• Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat.
• Bake for about 8 minutes. Let cool until they reach room temperature.
• Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Be carefull not to add too much, it is a powerfull flavoring.
• You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.

COPYCAT THIN MINT COOKIES

Steps:

• Line baking sheets with parchment paper.
• Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
• Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
• Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.

MOCK GIRL SCOUT THIN MINT COOKIES

Steps:

• Melt chocolate coating.
• I melt mine in a large bowl in the microwave.
• Stir in the peppermint oil and the shortening.
• Dip Ritz crackers in chocolate cover completely.
• Place coated crackerers on waxed paper and let sit until chocolate is hard.
• Store in air tight container.

GIRL SCOUT COOKIE THIN MINT TERRINE

Steps:

• Line a terrine mold with oiled plastic wrap.
• Line mold with some of the Thin Mints, whole or crumbled.
• Melt chocolate with butter and water in top of a double boiler.
• Cool slightly.
• Fold in lightly whipped cream and framboise, if using.
• Fill mold halfway up with chocolate whipped cream.
• Layer raspberries and shortbread cookies through middle.
• Top with remaining chocolate whipped cream and remaining Thin Mints.
• Fold plastic wrap over top and chill overnight.
• To serve, place some raspberry sauce on a plate and top with a slice of the terrine.
• Garnish with whipped cream rosettes and mint sprigs, if desired.