Cream Cheese Thin Mints
For the Crust:
  • 1 (10-ounce) package Thin Mint or other fudge-covered mint cookies
  • ¼ cup butter (1/2 stick)
  • ¾ cup Andes Mint baking chips
For the Filling:
  • 5 ounces white candy-coating (like Candiquik)
  • 4 ounces cream cheese, softened
  • ½ teaspoon peppermint extract
  • green food coloring (I used about 3-4 drops)
  • sprinkles
For the Crust:
  1. Crush cookies into fine pieces using a food processor. In a microwave-safe bowl, melt butter and Andes mint baking chips on high for about 1 minute, or until mixture is melted. Stir until smooth. Add mixture to crumbs, and mix until all cookie crumbs are moistened. Press crust into an 8 x 8 pan, pressing firmly. Freeze for at least 10 minutes.
For the Filling:
  1. Microwave candy coating according to package directions. Stir until smooth. In a separate bowl, whisk cream cheese until smooth. Whisk in food coloring and flavoring until smooth. Add candy coating, and stir until smooth. Spread filling over crust. Decorate with sprinkles, if desired.
  2. Cut into 9 squares (3 rows of 3 squares each). Cut in half diagonally to make 19 triangles.
Recipe by Kitchen Meets Girl at