Thin Mint Rocky Road Bars

Every year I buy Girl Scout Cookies from my favorite girl scout. And, of course, I always buy Thin Mints. I could just eat the whole box, or I could create a yummy treat. I decided to create a yummy treat by adding Thin Mints to my Rocky Road Bars and, oh my goodness, what a delicious combination. To ramp up the minty flavor I swirled in some minty green chocolate on top.

These Thin Mint Rocky Road Bars are easy to make, delicious, and oh so festive with the swirled minty green chocolate on top. You and your kids will enjoy making and eating these yummy Thin Mint Rocky Road Bars.

INGREDIENTS

284 grams bittersweet chocolate (60%) (10 oz) broken into small pieces
140 grams unsalted butter (5 oz. or 1/2 plus 2 Tbsp.) room temperature
34 grams golden syrup (1-1/4 oz. or 1 Tbsp plus 1 tsp)*
72 grams thin mint Girl Scout Cookies (9 cookies) broken into smaller pieces
40 grams miniature marshmallows (3/4 cup)
58 grams slivered almonds (2 oz. or 1/2 cup)
100 grams white chocolate (3-1/2 oz.) broken into small pieces
16 grams green candy melt (1/2 oz.)
1/4 teaspoon peppermint extract
1/8 teaspoon canola oil

*golden syrup is widely available in the UK, but not quite as available in the US. You can get it at Amazon, Walmart, Cost Plus World Market, or your local British market. It has a delicious buttery-carmelly flavor. If you can’t find it in your area, you can substitute it with corn syrup.

DIRECTIONS

Prepare 8″ square baking pan with a parchment sling.

Add 1” of water to a medium saucepan or pot; bring to a very gentle simmer. Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. You want the steam from the water to gently warm the bowl. Add the bittersweet chocolate, unsalted butter, and golden syrup to the bowl; stir occasionally with a spatula until smooth and melted. Remove from heat; set aside for 1 minute to cool a little. Remove 3/4 cup of the chocolate mixture; set aside (this will go on top)

Add the broken Thin Mint Girl Scout Cookies, mini marshmallows and slivered almonds to the remaining chocolate mixture, stir in completely. Pour into parchment lined baking pan; flatten as best you can with a spatula. Place in refrigerator; chill for 2 minutes.

Meanwhile, in a small microwave safe bowl, combine the white chocolate, green candy melt, peppermint extract, canola oil. Microwave 30 seconds on 50% power, stir. Microwave 15 seconds on 50% power, stir; repeat until melted and smooth. Set aside.

Pour the reserved 3/4 cup of melted chocolate mixture over the chilled rocky road; smooth the top. Drizzle the mint green chocolate mixture on top in lines. Use a toothpick or knife to swirl the dark chocolate and green chocolate. Place in refrigerator; chill for 2 hours. Remove from refrigerator; let stand at room temperature for 10 minutes, then cut into 16 pieces. Enjoy! Keep refrigerated until ready to eat.

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