So one day while I was trolling on Pinterest, I came across a recipe from a Tollhouse chocolate chip bag for creamy, no bake thin mint bars. After looking at the ingredients, I figured it was worth a shot as I actually had them ALL on hand (for once).
I was tempted to double the recipe and make a thicker batch, seeing as how if I was going to the trouble of making said dessert I might as well get the most out of it, but I got lazy and didn't. And boy am I glad I didn't because these bad boys, albeit delicious, are seriously chocolaty and seriously minty.
No Bake Thin Mint Bars
(Makes one 9X9 pan)
2 sticks butter
3 cups powdered sugar
1/3 block silken tofu
2 cups chocolate chips
2 cups crushed up chocolate graham crackers
1/4 cup almond milk
1 tsp peppermint extract
1/2 tsp vanilla extract
2 drops natural green food coloring
In a bowl, mix together 1/3 cup butter, 1/3 cup tofu, 1/4 cup milk, 1/2 tsp peppermint extract and 1/2 tsp vanilla extract. Add in powdered sugar and beat using a hand mixer until fluffy, but creamy. Add green food coloring.Take your crust layer out of the fridge and spread the mint layer over the crust.
In a microwave-safe bowl, mix together the rest of the butter, chocolate chips and 1/2 tsp peppermint extract and melt for 45 seconds (or until chips begin to melt). Stir together until smooth. Pour on top of mint layer and carefully spread with spoon or knife.
Let this bad boy sit OVERNIGHT. Actually, you can let it sit for a whopping hour and cut into it, the mint layer just won't be quite set (as mine above clearly was not, what can I say, I'm pregnant, I need my sweets on the giddy up). I was happy to find it in perfect, creamy condition the next morning, however.