There once was a little girl.
A little Girl Scout who had to sell all the Girl Scout Cookies. She went door to door selling those cookies. She called up every relative, in her cute little voice, and sold those darn cookies. She even stood in front of multiple grocery stores, walking up to complete strangers asking that infamous question, “Would you like to buy some Girl Scout Cookies?” (which was a difficult task for this shy little Girl Scout). Since so many people go on diets at the beginning of the year, which is also Girl Scout Cookie season, this little girl was often told “No thanks.” But when there was a complete stranger that said “Sure! I’ll buy some Girl Scout Cookies!” well, that was gold… errr….. money (and made it worth it)!
And yup, that little Girl Scout was me!
So needless to say, now as an adult, I am a sucker for those darn Girl Scout Cookies. It’s like impossible for me to utter those dreaded words “No thanks.” when I see the Girl Scouts of today trying so hard to sell those cookies (you know, since I was once a little Girl Scout).
Now I could totally eat an entire box of Girl Scout Cookies in like one sitting, but because we always have so many Girl Scout Cookies hanging around, I try and think up some different recipes each year that use Girl Scout Cookies IN the recipe. My go to is always this Thin Mint Cookies and Cream Ice Cream but these Thin Mint Gooey Cake Bars might just be my new thing!
I absolutely love gooey bars because they are so easy and you can change up the basic recipe so many different ways! This Thin Mint version is rich and chocolatey, full of that beloved mint flavor and of course ooey, gooey and good! Make these today, you don’t want to have to wait until next year!
One Year Ago: Carrot Hummus
Two Years Ago: Southwestern Corn and Black Couscous Salad with Cilantro Lime Vinaigrette
Three Years Ago: Bourbon-Molasses Chicken Drumsticks
Four Years Ago: Spicy Shredded Pork
Five Years Ago: Butterscotch Sweet Potato Cookie Sandwiches
Thin Mint Gooey Cake Bars
Printable Version
Prep Time: 15 minutes Bake Time: 30-35 minutes Makes: approximately 12 bars
Crust:
1 (18 1/4-ounce) package butter chocolate cake mix
1 egg
1/3 cup butter, melted
Topping:
1 1/3 cups Andes Mint Pieces
1 (14-ounce) can sweetened condensed milk
18-20 Girl Scout Thin Mint Cookies, broken into pieces
Preheat oven to 350 degrees F. Line a 9×13 inch baking dish with foil and spray with non stick cooking spray.
For crust:
Stir together the cake mix, egg, and butter, stirring until well combined. Pat the mixture into the bottom of the prepared pan.
For Topping:
Top crust evenly with Andes Mint Pieces. Drizzle sweetened condensed milk over the top and top drizzled milk with pieces of Thin Mint Cookies. Bake for 30-35 minutes, or until baked through.
Let cool completely. Using foil, lift bars out of pan and cut into squares to serve.
Adapted from Picky Palate
Other recipes you might enjoy:
German Chocolate Brownies
Espresso Brownies
Pumpkin Gooey Butter Cake
‘Perfectly’ Peppermint Brownies
S’more Snack Cake