I needed something for treat day at Tim's office and wanted to use ingredients I had in the house. I keep a box or two of Thin Mints in the garage freezer. Out of sight out of mind, I kind of forget they are out there, so I am not tempted to eat them. Too bad that doesn't work with ice cream. While not as gooey as traditional gooey butter cake, these bars are a delicious combination of mint and chocolate! I believe Tim said they got a thumbs up from his coworkers.
Girl Scout Cookie Thin Mint Gooey Cake BarsRecipe Courtesy of Picky Palate
1 Yellow Cake Mix
1 stick softened butter
1 large egg
1 cup chocolate chips
1 cup Andes Mint pieces (I used crushed thin mint cookies)
1 small can Sweetened Condensed Milk
20 Girl Scout Thin Mint Cookies, broken into pieces
1. Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with non stick cooking spray.
2. Place cake mix, butter and egg into a large bowl, mix until dough forms. Using hands is easiest to mix together. Press dough into bottom of prepared baking dish. Top evenly with chocolate chips and Andes mints. Drizzle sweet milk over top and top with broken pieces of Thin Mint Cookies. Bake for 30-35 minutes, until baked through. Immediately after removing from oven, take a plastic knife around edges to loosen. Let cool completely. Cut into squares and serve.
Makes 12 bars