Bars, Cookies, Sweets

Chocolate Island Mint Bars

My love for Andes Crème de Menthe baking pieces and my recently established obsession for Andes Crème de Menthe cookies inspired this recipe.

The bottom layer is a mix of Andes cookies and chocolate graham crackers. I only had one box of the Andes cookies, or I probably would have used all cookies and no graham crackers. These would be just as fantastic if you could spare yourself a couple of boxes of Thin Mint Girl Scout cookies for the bottom layer.

There’s no substitution for Andes Crème de Menthe baking pieces. If you read my cheesecake story, {There May be Andes Mints Under My Pillow}, you’ll see just how long ago this sweet affair started. And the price my sisters paid for it. You may also like using Andes baking chips in these {Brownie Crunch Mint Crispy Bars}.

To give these bars a little crunch and a hint of salt, I added pistachios and coconut. I’m not a fan of coconut, but I like it when it’s toasted. That’s why I add the coconut as the top layer, so it crisps as it bakes.

{Chocolate Island Mint Bars}

7-ounce package Andes Crème de Menthe cookies, crushed to fine crumbs (If these are not available, use Mint Oreos or Thin Mint Girl Scout cookies)

1 package chocolate graham crackers, crushed to fine crumbs (Not a box, just one package from a box of three. If using Thin Mint cookies, you could use all cookies and no graham crackers.)

1/2 cup (1 stick) butter, melted

1/2 cup finely chopped pistachios

1 to 1-1/2 cups Andes Crème de Menthe baking chips

3/4 cup white chocolate chips

14-ounce can sweetened condensed milk

1/2 cup coconut

Preheat oven to 350˚. Lightly grease a 9 x 13 inch pan or line with parchment paper.

Mix the cookie and cracker crumbs with the melted butter. Press the crumb mixture firmly into the bottom of the pan. Sprinkle with finely chopped pistachios, Andes baking chips, and white chocolate chips. Poor the can of sweetened condensed milk over the white chips. Top with coconut. Bake for 25-30 minutes, or just until coconut starts to turn light brown. Cool completely before cutting into bars.

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What ingredients inspire you to make new recipes?

 

0 Comments

  1. Hi Paula!! I can’t always find the Andes baking chips either – some stores carry them year-round and some don’t. As for the cookies, I’m not sure they are carried many places either. You could substitue another mint cookie and some mint and chocolate chips. We can get the Andes Mints around here (SD and MN) any time! We are so lucky… 🙂

  2. I hadn’t noticed these cookies nor baking pieces around her but I know I’d love them! I love Andes Mints but only seem to be able to find them around Christmas time. I hope to be able to pick up some cookies and baking bits be ause these bars look irresistible!

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