Source: Adapted from the great idea I found at Cookies & Cups.
Yield: One 9×13 pan full. Cut them however you like.
I have refrained from buying Girl Scout cookies for about three years now. I think that is some major determination. Okay, okay, it’s mostly that the Girl Scouts don’t knock on my door anymore, nor is anyone pestering my husband at work about it. The other day, I stopped at the grocery store, and was hit in my weak spots on both sides of the store. On one side of the store, cute little Girl Scouts with their dangerously addictive cookies; and on the other side, cute Special Olympics kids selling root beer floats as a fundraiser. After going through the checkout, I walked to one end of the store and bought 2 boxes of Thin Mints and 1 box of Samoas, then I walked to the other end and bought 3 root beer floats for my kids. It was a good day.
I am now embroiled in a Rice Krispies Treat Death Match with a cousin. What? You’ve never been in a Krispie Treat Death Match? How sad for you. And technically, it’s with several cousins, but that’s neither here nor there. My cousins are spread across the country, and if I’m lucky I see them once every other year, so we connect digitally or not at all. The bi-annual Family Reunion will be held this August, when the Krispie Treat Death Match will officially take place. All family members are invited to participate. I intend to win. The prize makes it all worth it.
Bragging Rights. The prize is Bragging Rights.
I have looked at Shelly’s recipe several times. To the point that I started taking a tissue to the computer with me, to wipe the drool from my face. I will say that it almost broke my heart to put an entire sleeve of Thin Mints in a recipe instead of eating them plain. I really, really, really like them plain.
Of course, once I tasted the finished product, I was no longer heartbroken.
I also had to hide the Cocoa Pebbles from my kids. I put them behind the Shredded Wheat. They never suspected a thing.
A word about my modifications. So I have this thing about Krispie Treats. They are actually far from my favorite dessert. (Except the scotcheroos… peanut butter krispies frosted with melted chocolate and butterscotch chips. Maybe I’ll post that recipe one of these days. It’s heavenly.) The reason they are not my favorite is that they get dry and crunchy and hard to eat. Plus they normally don’t have chocolate. Totally boring.
A few years ago, my mom shared a new Rice Krispie Treat recipe with me that I totally love. Instead of the boring marshmallows and butter routine, this version uses corn syrup and condensed milk and brown sugar. It makes them soft and gooey and way more flavorful, just the way I like them. So, I decided to combine mom’s Killer Krispies with Shelly’s Thin Mint Krispies to make my own unique version.
These are NOT your mother’s Krispie Treats. They are super soft and gooey. In fact, they take a while to set up enough to eat. I put them in the fridge and watched an old episode of House. I laughed at Wilson trying to steal one dollar from the cafeteria cashier.
They were still not set up, so I put them in the freezer and watched another old episode. I laughed at House bringing a tranny prostitute to dinner with Wilson and his ex.
After the second episode, they were ready to eat. They were spectacular! Soft, chocolatey, minty, gooey, rich, and way too sweet! Just the way I like them! Even as I am writing this post, people are commenting like crazy on the photo I posted on Facebook.
I am totally winning this Death Match.
- ½ cup butter
- 1 cup brown sugar
- ½ cup light corn syrup
- 1 can sweetened condensed milk
- ½ pkg. mini marshmallows
- 1 box of Cocoa Pebbles (about 7 cups)
- 1 pkg. Andes creme de menthe baking chips
- 1 sleeve Thin Mint cookies (about 16 cookies), coarsely chopped
- In pot, combine butter, brown sugar, and corn syrup. Bring to a boil and boil for exactly 2 minutes.
- Remove from heat and add milk and marshmallows and stir until marshmallows are melted.
- Meanwhile, in a large bowl, place Cocoa Pebbles, chopped cookies, and about half a package of baking chips.
- Pour melted mixture over cereal mixture, and stir to combine.
- Pour into a buttered 9×13 pan. Top with remaining baking chips, and press in. Chill for 1-2 hours in the fridge before serving.
If you enjoy this recipe, you might also enjoy:
Oreo Cookies & Cream Tartlets from Craving Chronicles
Thin Mint Ice Cream Cups from Confessions of a Cookbook Queen
Homemade Girl Scout Samoas from Rumbly in My Tumbly
THIS RECIPE FEATURED AT: Project Queen Link Party Highlights