Thin Mints. Oh Thin Mints, how I love thee. Unfortunately all my favorite Girl Scout cookies (Tag-A-Longs, Trefoils, Thin Mints, etc) contain milk. Bummer. However, I’m determined to make my own and I did just that with Thin Mints. I’ve been on a Coconut Oil kick recently and these were no exception.
They are simple to make and just as delicious to eat. I made them during the snow storm last week and they were the perfect addition to curling up with a cup of tea (or hot chocolate) in front of the fireplace. They are also a quick and easy last minute valentines treat – make them in 15 minutes and let them set while you get ready. It’s the perfect combination!
What You’ll Need:40 Ritz Crackers (surprisingly vegan and I promise you can’t taste the Ritz Crackers) 1 tbsp Coconut Oil 1 C Dark Chocolate Chips (Carob Chips or Vegan Chocolate) 3/4 tsp Peppermint Extract (Peppermint extract is much more potent than vanilla so just be cautious when adding a little extra flavor)
These must stay refrigerated (or in the freezer!) or else the chocolate will melt off. You technically can leave them in the freezer for a couple months, but that would be such a shame.
~ by HilaryGiles on February 14, 2013.