Thin Mint Scones

THIN MINT SCONES

2 cups all-purpose flour
1/4 cup granulated sugar
2-1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, cold and cut into pieces
1 cup heavy whipping cream, very cold
1 sleeve thin mint cookies, chopped
1 egg [for egg wash]
2 Tblsp granulated sugar [for sprinkling on top]

• Preheat oven to 425 degrees F.
• Mix all the dry ingredients in a medium mixing bowl.
• Using a pastry cutter or fingers (or make it really easy and use a food processor) to cut all the butter into the flour mixture.
• Add cream and cookie bits and blend quickly and be careful to not over-blend.
• Shape the dough into 8 or 9-inch round or square and cut into shapes.
• Place on parchment sheet on a cookie pan.
• Brush with wash and sprinkle with sugar.
• Bake for 14-16 minutes or until golden brown on top!

recipe derived from SisBoomBlog.com

Thin Mint "Puppy Chow"

Oh yes...yes I did...

THIN MINT "PUPPY CHOW"

For Green Chow:
5 cups rice chex mix
1-1/2 cups white chocolate
2 drops mint extract
green food coloring
1 cup powdered sugar

• Melt white chocolate (best if using a double-broiler), add in mint and green food coloring to liking.
• Pour over chex mix in a large mixing bowl. Stir until all the chex mix is covered.
• In a brown bag, pour in powdered sugar and then the chocolate coated chex. Fold over to close and shake until all  blended.
• Lay out on cookie sheet in single layer and let set.

5 cups rice chex mix

1 sleeve thin mint cookie mix, roughly chopped

1-1/2 cups semi-chocolate 

1-1/2 cups powdered sugar

• Mix chex mix and thin mint cookies in large mixing bowl.
• Melt chocolate and pour over chex mix.
• In a brown bag, pour in powdered sugar and then the chocolate coated chex and cookies. Fold over to close and shake until all  blended.
• Lay out on cookie sheet in single layer and let set.

After both "flavors" are set, break apart some of the larger pieces. Then, in a large bowl, gently mix both flavors together, and serve! Enjoy!