One of my favorite things to do over the holidays is to make treats and candies for my neighbors and friends.
I’ve been experimenting in the kitchen with different treats this year and have unfortunately made rather small batches of each, but I’m hoping I can knock out a bunch next weekend.
One of the experiments I did this weekend: thin mint cups.
If you’ve ever had an Oreo cake ball, this recipe is very similar. The only difference is you flatten it out into a disk and envelop it with melted Andes mint baking chips. The end result is like a Reese’s peanut butter cup.
This was the clear winner of the season. My husband liked these cups better than anything else I’ve made so far this year. They’re extremely rich and chocolatey, so a little goes a long way.
Thin Mint Cups
Sweet Oreo centers topped with luscious melted mint chocolate.
- In a blender or food processor, blitz Oreos (creme center and all) until its fine crumbs.
- Stir in cream cheese and mint extract and blitz until small.
- Pour Oreo mixture into a bowl and using hands, form 8-12 one inch in diameter discs that are slightly flat.
- Melt Andes baking chips according to package instructions.
- Place muffin liners in a muffin tin. Spoon just enough melted chocolate to coat the bottom of each muffin liner. Working quickly, add an Oreo disc on top.
- Pour melted chocolate on top of Oreo disc so it is fully covered. Sprinkle with holiday sprinkles.
- Refrigerate for 30 minutes or until chocolate is set. Carefully pop out of liners and serve.