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Thin Mint Truffle Bark

Author: Lisa Longley

Ingredients

  • 9 oz of Thin Mints I used the whole 10 oz package of Keeblers Grasshopper Cookies
  • 4 oz of cream cheese at room temperature
  • 12 oz green candy melts divided (I used Wilton brand)
  • 2/3 cup white chocolate chips divided

Instructions

  • Line a baking sheet with wax paper.
  • Melt 6 oz of the green candy melts and 1/3 cup of the white chocolate chips together in a bowl according to the directions on the green candy melts.
  • Spread out over the wax paper making sure you don't make it too thin (see recipe notes). Let dry completely (about 20 minutes).
  • Put the cookies in a food processor and grind to a fine crumble.
  • Break up the cream cheese into smaller pieces and drop in the food processor. Blend until fully combined.
  • Spread in an even layer over the first layer of chocolate. Put in the freezer for a half hour.
  • Melt the second 6 oz and 1/3 white chocolate chips according to the directions on the green candy melts.
  • Take the first two layers out of the freezer and very gently spread the third layer on. If you don't have enough to make it the whole way, break off the part missing the third layer and fold it over on itself.