Easy No Bake White Chocolate Thin Mints ~ just four simple ingredients is all it takes to make these divine minty cookies!
My NO-BAKE THIN MINTS were such a success, and so easy, I had to give you another look at them, this time in a pretty white version. If you’re like me everything is starting to snowball right about now and I’m collecting the quickest, easiest gift ideas I can find. I’ll be doing a lot of online shopping today, and as for cookies, these fit into my schedule just perfectly…they’re a dip and go kind of deal. I love these because the base cookie, Nabisco Famous Wafers, is crisp and chocolatey and contrasts so well with the minty white coating. They’re irresistible, especially with after dinner coffee.
If you’re busy and looking for a quick gift or dessert, you can’t go wrong with these. The white chocolate and peppermint looks so festive, and no one would ever guess its no-bake shortcut secret.
I’ve come to appreciate the virtues of white bark coating in place of finicky white chocolate in situations like this. And truth be told, I like the flavor better, it has a nice clear vanilla taste, where white chocolate can be cloying, at least to me. Anyway it’s a good choice when you want to coat something like a cookie or candy because it melts without any trouble and you can use flavorings without fear of it seizing up on you. Most stores carry it right by the regular baking chocolate.
- a box of Nabisco Famous Wafer cookies (or another thin crisp chocolate cookie)
- 12 oz white bark coating (I used Kroeger's)
- 1/4 tsp peppermint extract
- about 10 peppermint candies, or candy canes, crushed (I used my small food processor)
- Cut the white bark coating into small pieces and put in a microwave safe bowl
- Microwave for 1 minute, then remove the bowl and stir. If the chocolate hasn't melted, microwave again in 15 second bursts, stirring in between.
- When the chocolate is completely melted, stir in the extract.
- Dip the cookies, one at a time, face down into the chocolate. Use a fork to gently flip it over and completely coat it. Lift the cookie out with the fork and tap off any excess coating. Set it down on waxed or parchment paper. Immediately sprinkle with crushed peppermint while the chocolate is wet.
- Note: Be gentle when you dip the cookies, they are very fragile.
- Allow the cookies to firm up before stacking or packaging.
Try to crush the peppermint just before you want to use it, as it sits it has a tendency to get sticky.
I just realized I haven’t shown you the inside…
The contrast between the black and the white, with the little sprinkle of pink, is just beautiful!