• Skip to main content
  • Skip to primary sidebar
One Sweet Mama
menu icon
go to homepage
  • Recipe Index
  • About
  • Shop
  • Contact Me
  • Candy Science
    • Facebook
    • Instagram
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Shop
    • Contact Me
    • Candy Science
    • Facebook
    • Instagram
    • TikTok
    • YouTube
  • ×

    Home » candy bars

    Copycat thin mint candy bars

    Published: Mar 17, 2022 · Modified: Jan 15, 2023 by Hannah · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    copycat thin mint candy bars

    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

    1. Make chocolate shortbread.  Allow it to cool.

    2. 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.
    3. Cut candy bars into desired size.
    4. Bottom the candy bars in chocolate. Bottoming the candy bars keeps additional crumbs out of your dipping chocolate.  It also makes fork dipping easier.
      1. First,  brush the bottom off with your hand to remove excess crumbs before bottoming.
      2. 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.
    5. Fully dip candy bars.  Finally, allow chocolate to set before handling again.

    copycat thin mint candy bars

    Thin Mint Candy Bars

    Crispy chocolate mint cookie layered with dark chocolate mint ganache, fully dipped in dark chocolate.
    Print Recipe Pin Recipe
    Cook Time 4 hrs
    Course Dessert
    Servings 30 bars

    Equipment

    • 9 x 13" sheet pan
    • parchment paper
    • food processor
    • 5 qt. planetary mixer

    Ingredients
      

    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

    Chocolate Ganache

    • 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

    Instructions
     

    Chocolate Shortbread

    • 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.

    Chocolate Ganache

    • 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.
    Keyword chocolate, dark chocolate, ganache, girl scout cookie, no candy thermometer
    Tried this recipe?Let us know how it was!

    More Candy bars you can make at home

    • Homemade snickers bars
    • Jumbo peanut butter cups
    • Fluffy nutella nougat candy bars
    • Peanut Butter Nougat Caramel Candy Bars

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Hannah! Candy obsessed and making everyone else that way too. I've spent over a decade in the candy industry, inventing sweets and snacks for the grocery store shelves. Now I'm showing you exactly how to make those top rated candies right out of your home kitchen. I want others to realize you can make real candy at home, really easily!

    More about me →

    Popular

    • One Sweet Mama's caramel marshmallows
    • How to make peanut butter nougat
    • Can you make dulce de leche in slow cooker?
    • Easy salted caramels at home

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 One Sweet Mama