1 cup evaporated milk
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter
3 cups (1 box) Girl Scout Thin Mint cookies, crushed into crumbs
1/2 cup nuts, chopped
Mix together milk, marshmallows, chocolate chips, sugar and salt in a microwave-safe bowl. Bring mixture to a boil in the microwave. (Set timer for 1 minute intervals, and stir well in between. It took 4 minutes for ours to boil.) Cook in microwave an additional 2 minutes at medium high heat. Remove from microwave. Add butter, vanilla and chopped nuts. Stir in crushed Thin Mints. Pack into a 9-inch square pan. Refrigerate to harden. Cut into 2-inch squares. Makes 16 to 20 squares.
Tester's note: This is a cross between fudge and a brownie. It's a fun recipe for children to help prepare, but a little too sweet for many adult tastes. Ours was extra moist, because a few cookies disappeared before they were crushed.
Little Brownie Baker's Playbook 2001 of Favorite Recipes Using Girl Scout Cookies
Thursday, February 22, 2001
