I saw the recipe from Your Cup of Cake using the Girl Scout Thin Mints and loved it. However, I decided to take the “thin mint” idea and tweak a recipe I had from Chex Cereal. I think you will love it! The coffee flavor is very subtle and nice. Double Tap is also perfect to use dry, as it has a very fine consistency. No gritty feeling on the tongue when you are chowing down.
Girl Scout Thin Mint Puppy Chow, Locked and Loaded Double Tap Style!
by Linda Mire
1/2 heaping teaspoon Lock-n-Load Java Double Tap Special Reserve coffee grounds
1 ½ cups Corn Chex Cereal
½ cup semi-sweet chocolate chips
1 teaspoon butter
1 Tablespoon heavy cream
1 cup powdered sugar
1. Break up 6 thin mint cookies and place them in a food processor.
2. Add the coffee.
3. Pulse until you get a very fine ground mix.
4. Place the mix in a large plastic zip lock bag. Set aside.
5. In a large microwave-proof bowl, melt the chocolate chips in a microwave. Mine melted in about 1 ½ minutes at 50% power.
6. Add the butter to the chocolate chips and stir. If necessary, place back in the microwave for 30 seconds to melt the butter.
7. Slowly stir in the heavy cream. Your chocolate should be smooth and easy to stir, but not runny. Add a little more heavy cream if it’s not, however you do not want it too thin.
8. Add the cereal to the chocolate. Gently stir so that each Chex piece is well coated.
9. Place the chocolate coated cereal in the Ziploc bag with ground cookie/coffee mix.
10. Shake, shake, shake, shake, shake, shake!
11. Place 1 cup powdered sugar in the Ziploc bag with the cereal.
12. Shake, shake, shake, shake, shake, shake!
13. Place the mixture in a strainer and lightly shake off any excess sugar.
14. Break the rest of the girl scout cookies up in to 3-4 pieces each.
15. Place half the cereal in a serving dish. Then place half of the cookies. Repeat.
I garnished with green sugar crystals since the next day was St. Patrick's Day.
Can be stored in airtight container for a couple of weeks, but I have never known it to last that long.