The Sweet Kitchen: Thin Mint Squares

 This recipe is a twist on my Grandma Dru's Toll House Squares. Her recipe uses Nestle toll house chocolate chips; in my variation I replaced the chocolate chips with crushed thin mint cookies. I used the Kroger brand of thin mint cookies, but this would be a great way to use up those girl scout cookies. 

The ingredients:

2 1/4 C whole wheat flour

1 tsp baking soda

1 tsp salt

2 sticks butter softened

1/4 C + 3 TBSP of Truvia sugar blend (or 3/4 C sugar)

3/4 C coconut sugar (or brown sugar)

1 tsp vanilla

1/2 tsp water

2 eggs

1 package crushed thin mint cookies divided

The recipe:

Preheat the oven to 375 degrees.

Combine flour, salt, and baking soda in a bowl and set aside. 

Combine the butter and sugars and cream for approx. 10 minutes. 

Add the water, vanilla, and eggs and mix until combined.

Mix in flour mixture. 

Add in 2/3 of the crushed thin mints and mix until combined.

Spread dough into a 13x9 pan (I used a jelly roll pan). Make sure you grease the pan. 

Sprinkle with the remaining crushed thin mints. 

Bake for approx. 20 minutes. 

Note: this dough is very thick and hard to spread. You may want to add some cooking spray to your spatula to help aid in spreading and you will need to use some elbow grease.