Mint Chocolate Cookie Crunch Recipe
- 3 packages (12 ounces each) semisweet chocolate chips
- 1 to 1-1/2 teaspoons peppermint extract
- 1 package (20 ounces) chocolate cream-filled sandwich cookies, coarsely crushed
- 4 cups crisp rice cereal
- 1. Line baking sheets with waxed paper; set aside. In a microwave or heavy saucepan, melt chocolate chips. Stir in extract. Combine cookies and cereal in a large bowl. Add chocolate mixture and stir to coat. Drop by tablespoonfuls onto prepared baking sheets; cool. Store in airtight containers at room temperature. Yield: about 8 dozen.
1 each: 83 calories, 4g fat (2g saturated fat), 0 cholesterol, 51mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 1g protein.
Reviews for Mint Chocolate Cookie Crunch
"Just made for a bazaar."
"This is easy to make, but not any more so than most no-bake cookies. And I found the taste to be fine, but nothing special. I do not plan to make these again."