St. Patty's Day is right around the corner, and I think it isn't a coincidence that Girl Scout cookie orders came in in the last few weeks! This is a great festive dessert to serve at an Irish shindig, or as a snack to much on when your sweet tooth is calling out to you!
1 1/2 c. mint chips
1 1/2 c. milk chocolate chips
4 1/2 c. Chex cereal
4 1/2 c. Chex chocolate cereal
1 sleeve Thin Mint Girl Scout Cookies (or Keebler's Fudge Mint Cookies), chopped
3 c. powdered sugar, divided
Place 1 1/2 c. powdered sugar in two large Ziplock bags (or brown paper grocery bags). In a large microwave safe bowl, melt the mint chips for 1-2 minutes (stirring at 30 second intervals) until fully melted. Pour in the Chex cereal (original) and stir with a spatula, gently, until the mint chocolate is coating every piece. Pour into one of the bags with powdered sugar and shake gently until the pieces are coated in powdered sugar. In the same bowl used for the mint chips, pour the milk chocolate chips and repeat the microwave process. Add the chocolate Chex cereal and gently stir until coated. Place into the other bag with powdered sugar and gently shake until the pieces are coated. Line a baking sheet with parchment or wax paper. Pour both of the coated Chex into the prepared sheet and add the Thin Mint cookies. Toss them all together and then freeze for at least 20 minutes to make sure the chocolate is fully hardened. Divide into serving bags and store air-tight for up to a week.