Have you seen the miniature cookie monsters lurking around the grocery stores lately? We sure have. It always starts with just one box. Maybe you’ve been feeling nostalgic for samoas. Then you need a peanut butter fix, so you grab a box of tagalongs. Oh yeah, and a box of thin mints. Then you share them with your friends and roommates, and you’re down to just a few cookies The next trip to the grocery store there are no little cookie monsters. You start to panic that you’ve run out of cookies and there won’t be anymore cookie monsters to replenish your cookie needs. And when you see the cookie monsters one last time, you end up buying 5 boxes of thin mints. When you finally get tired of hoarding the thin mints, this is what you can make to share the cookie goodness:
Makes: 10 servings
Prep Time: 15 minutes Total Time: 15 minutes
10 cups Chex rice cereal
3 oz Andes chocolate candies
10 oz semisweet chocolate chips
1 1/3 cups powdered sugar
1 tsp vanilla extract
1 tsp salt
6 thin mint cookies, roughly chopped
- Heat the chocolate chips and chocolate candies over a double boiler until they are melted. Remove from the heat and cool for a minute or so. Add the vanilla and salt. Put the chex mix into a large bowl and pour the chocolate over the cereal. Toss to coat so that the cereal is evenly coated.
- Pour the powdered sugar and thin mints into a large plastic bag and add the cereal. Carefully toss to coat.
- The puppy chow can be served immediately or stored in an air-tight container for up to four days.
One Year Ago Today: Homemade Calzones
Other Chocolate Treats:
Cooking In Red Socks 