Chocolate-Mint Cookie Thins
90
- Prep Time45 min
- Total Time2 h
- Makes24
(Photo: Erik Putz)
Part cookie, part chocolate bar and all delicious, this easy treat is even prettier when decorated with candied sprinkles.
Ingredients
2 cups icing sugar
2 tbsp unsalted butter, at room temperature
4 tsp water
2 tsp peppermint extract
1/2 200-g pkg chocolate wafers, about 24
2 cups milk chocolate chips
3 tbsp refined coconut oil
candied sprinkles, optional
Instructions
LINE 2 baking sheets with parchment.
BEAT icing sugar with butter, water and peppermint in a large bowl, using an electric mixer, until combined. Mixture may look crumbly. Knead mixture on a surface lightly dusted with icing sugar until smooth. Roll out to 1/8 in. thick. Cut out rounds with a 2 1/4-in. cutter, rerolling scraps if needed. Press a round lightly onto each wafer, bottom-side up. Arrange on a wire rack.
MICROWAVE chocolate with coconut oil in a small bowl, stirring halfway through, until almost smooth, 1 min. Continue stirring until melted.
USING 2 forks, dip each chocolate wafer into chocolate until coated. Shake off any excess chocolate. Arrange on prepared sheets. Top with sprinkles. Refrigerate until firm, 1 hour. Serve chilled.
Shopping Tip: Refined (unflavoured) coconut oil is best used for this and our other no-bake recipes.
Nutrition (per serving)
Calories 130, Protein 1g, Carbohydrates 18g, Fat 7g, Fibre 1g, Sodium 35mg.
Get more holiday candy recipes.
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