Ingredients
180g finely crushed thin mint cookies
30g chopped Andes mints
270g semisweet chocolate chips
55g unsalted butter
0.25 tsp mint extract
150g crispy cereal squares (e.g., Chex™ cereal)
90g confectioner’s sugar
Directions
Step 1
Place the thin mint cookies in a blender or food processor and blend until you have 180g of finely crushed cookies. Crush the Andes mints and set them aside.
Step 2
In a microwave-safe bowl, combine the semisweet chocolate chips, butter, and mint extract. Microwave for 1 minute, then stir. Continue microwaving in 15-second intervals, stirring well each time, until the mixture is smooth.
Step 3
In a large bowl, add the cereal. Pour the melted mint chocolate over the cereal and stir to coat it thoroughly. Transfer the coated cereal to a large resealable bag. Add the confectioner’s sugar and crushed thin mint cookies to the bag. Shake the bag until the cereal is evenly coated in the mixture.
Step 4
Spread the cereal mixture onto a baking pan and sprinkle the chopped Andes mints over the top. Once the mixture has cooled and set, transfer it to an airtight container.