Thin Mint Patties

Ah! I'm never going to lose the rest of this baby fat if I keep making stuff like this! I accidentally figured out how to make a thin mint the other week. You see for my sister's shower I made a thick peppermint frosting and ended up with some leftover frosting. After a couple days in the fridge....and a few tastes from me here and there, I started to realize what it tasted like....a thin mint! So I went to work with some chocolate and the frosting recipe and came up with this deliciousness! My mom loves chocolate mints....junior mints, thin mints, etc. We always gave them to her as presents. Good luck finding chocolate mints that are dairy free though. I did find some at the co-op the other day but they were only a bitter dark chocolate and of course were super expensive!!

Thin Mints
Yield:  26

Filling:
1/8 cup Soy Free Earth Balance Butter, softened not melted
4 teaspoons almond milk
1 2/3 cups powdered sugar
1 teaspoon pure peppermint extract

Covering:
1 cup Enjoy Life Semi-Sweet Mini Chocolate Chips

Directions:
Place all of the filling ingredients in the mixer bowl and mix until a well blended and thick frosting is created. Place the filling in a container and put into the fridge. Cool for at least 2-3 hours or until firm. Once firm, line a baking sheet with wax paper. Measure a leveled 1/2 tablespoon of filling and roll into a small ball. Lightly flatten the ball until it makes a thin circle or patty. Place the patty on the wax paper and repeat until all of the filling mixture is used. It should yield about 26 patties. Place the sheet of patties in the fridge and refrigerate at least 2-3 hours or until firm again. (NOTE: It's important not to overlook the re-cool portion of this recipe. If you fail to cool them again they will melt too much when they are dipped in chocolate and won't hold their patty shape.)

Once the patties have cooled. Melt the chocolate chips in a small bowl. The bowl should be just barely big enough to hold the chocolate chips so the chocolate doesn't spread out too much and is easy for dipping. Heat chocolate chips in the microwave for 20 seconds at a time. It's important to heat the chocolate in small increments so it does not burn. Stir the chips well after each increment as they will continue to melt as you stir. Heat chocolate chips for a total of about 60-80 seconds, stirring every 20 seconds. Using a fork, place a mint patty in the melted chocolate, flip it over and coat the patty evenly. Remove the patty from the chocolate using the fork and place it on the waxed paper. Repeat until all patties have been covered in chocolate. Chocolate may need to be reheated half way through the dipping process. Refrigerate overnight.

In the morning you'll have these awesome treats! Which I may or may not have tried before eating breakfast this morning...Enjoy!

Disclaimer: It is always important to read labels because brands frequently change their ingredients. These ingredients and brands work for my family but some may be processed in the same facility as wheat, soy, dairy and/or eggs and therefore depending on your severity may or may not work for your family.