No Bake White Chocolate Thin Mints
User Reviews
3.4
No Bake White Chocolate Thin Mints
Description
This recipe involves cutting white confectionery coating or white chocolate into small pieces, then melting it gently in a microwave with optional coconut oil to thin the chocolate. Peppermint extract is stirred into the melted coating for a mint flavor. Chocolate wafer cookies are dipped individually into the coating, fully covering one side. Excess coating is tapped off, and crushed peppermint is immediately sprinkled on the wet surface to add texture and enhance the minty aroma.
The cookies are placed on waxed or parchment paper to cool and harden without baking, preserving their crispness. Handling the cookies gently during dipping is important since they are fragile. If the coating hardens before all cookies are coated, reheating it gently keeps it workable.
The finished thin mints combine the crunchiness of the wafer cookies with smooth, sweet white chocolate flavored by refreshing peppermint, creating a festive no-bake snack or dessert component.
Ingredients
- 20 chocolate wafer cookies crisp
- 12 oz white confectionery wafers you can also use white chocolate, see notes.* I don't recommend using white chocolate chips because they don't tend to melt well, or bark coating
- 1/4 tsp peppermint extract
- 1 Tbsp coconut oil optional. This thins the chocolate and makes for easier melting and dipping, or shortening
- Peppermint crushed
Instructions
- Cut the white bark coating into small pieces and put in a microwave safe bowl along with the oil or shortening, if using.
- 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. Note: if your chocolate is thick, add more coconut oil or shortening to thin it down.
- 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. If the chocolate cools down and thickens, gently reheat it.
- Allow the cookies to firm up before stacking or packaging.
Notes
- Use oil-based peppermint extract and finely crush peppermint candies to avoid seizing chocolate.
- Reheat the chocolate coating gently if it thickens during dipping for easier handling.
- White chocolate chips are not recommended due to poor melting compared to confectionery coating or white bark.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 118kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 50mg | 2% |
| Potassium | 61mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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