These copycat thin mint candy bars were inspired by the Girl Scout Thin Mint cookies. They have a crunchy chocolate mint base and dark chocolate mint ganache. The are fully dipped in dark chocolate.
Timeline to make copycat thin mint candy bars
These candy bars come together relatively quickly in terms of all candy bars. It's important to let the cookie base cool long enough to remove heat from it before adding the ganache. Making these in an afternoon is possible.
Ingredients - copycat thin mint candy bars
Chocolate mint shortbread
Chocolate mint ganache
- Dark chocolate
- for dipping bars and a chocolate barrier between the ganache and shortbread
Chocolate shortbread notes
The shortbread uses chocolate wafer cookies. I used the Dewey's brand of cookies. Nabsico also makes a chocolate wafer cookie. First, grind the cookies into a fine flour. Second, mix the shortbread dry ingredients and butter long enough that it won't crumble. The shortbread base should resemble damp sand that holds together when you squeeze it.
Mint ganache notes
When making the ganache, use dark chocolate bars. Do not use baking chips. Heat the heavy cream and corn syrup together, then add the peppermint extract to this liquid before pouring it over the chocolate.
Assembling copycat thin mint candy bars
Make chocolate shortbread. Allow it to cool.
- Make the chocolate mint ganache. The ganache will need to be firm before cutting bars. Bars can be put in refrigerator to firm up but the ganache but needs to be at room temperature before cutting and dipping.
- Cut candy bars into desired size.
- Bottom the candy bars in chocolate. Bottoming the candy bars keeps additional crumbs out of your dipping chocolate. It also makes fork dipping easier.
- First, brush the bottom off with your hand to remove excess crumbs before bottoming.
- Clean up the sides and lines of chocolate. This is done by taking a small sharp knife and running it around the long sides of the candy bar to trim excess hardened chocolate. It giving the bar very clean lines and a nice looking appearance.
- Fully dip candy bars. Finally, allow chocolate to set before handling again.
Thin Mint Candy Bars
Chocolate Shortbread Bottom
- 480 grams crushed chocolate wafer cookies
- 170 grams flour
- 150 grams sugar
- 2 grams salt
- 170 grams butter, cold and cut into small cubes
- 1 teaspoon peppermint extract
Chocolate for fat based barrier
- 150 grams chocolate or chocolate flavored candy melts
- 900 grams dark chocolate, chopped into pieces
- 382 grams heavy cream
- 135 grams corn syrup
- 0.5 teaspoon peppermint extract
Chocolate for Bottoming & Dipping
- 2 lbs dark chocolate, tempered or dark chocolate flavored candy wafers
- Heat oven to 350F.
- Line a 9X 13 sheet pan with parchment, leaving overhang on the long sides so you can easily lift the finished product out of the pan.
- Grind chocolate wafer cookies into a find dust.
- In the bowl of a stand mixer, combine chocolate cookies, flour, sugar, and salt. Turn mixer to low.
- Add in butter. Mix on medium until ingredients start to form a sandy dough. Add in peppermint extract. Mix for another minute.
- Press very firmly into the sheet pan. Cook for 20 minutes at 350F. Cool completely.
Fat based barrier
- Melt 150 grams of chocolate or chocolate flavored candy coating. Spread it in a thin layer on top of chocolate cookie.
- Heat heavy cream and corn syrup until scalded. This will take approx. 90 seconds in the microwave, but watch out for boil over. Add in peppermint extract to heavy cream and corn syrup after you've heated it.
- Pour hot cream mix over chopped dark chocolate. Let this sit for 1 minute without stirring.
- Slowly stir the chocolate and cream until it becomes uniform and forms ganache.
- Pour over chocolate cookie. Allow to set up until firm. You may put this in the fridge so it becomes firm, but you'll need it to come back to room temperature before cutting and dipping.
Cut, Bottom, and Dip
- Cut bars into desired size. I recommend 1" x 3".
- Melt and temper chocolate. Bottom bars by holding them between your thumb and forefinger and dipping the bottom into the chocolate. Run it along a spatula to remove excess chocolate. Place on parchment paper.
- Once bottoms have set up, run a knife along the edges of the bars for clean lines.
- Fully dip bars in chocolate.
- Bars will be good out of the refrigerator for 2.5-3 weeks.