Thin Mint Cookie Bars/ My Playlists

I think that music can tell a lot about a person.

I’m not saying that you can judge a person by the music they listen to, but I do think that you can gather impressions about them.  Especially considering that most people listen to music that contains lyrics that they can relate to or songs that mean something to them, for some reason or another.  Music is just another form of communication. People have songs that they listen to when they’re sad, angry, mad, happy, etc.  And then there are ‘comfort songs’ that people listen to just to feel content and at ease.   I’m reading “Sing You Home” by Jodi Picoult and she wrote something like: your comfort songs are like the cardigan you pull out on Sunday that you put on and immediately feel at ease.  I completely agree.

I really think you’re putting yourself out there when you tell somebody what music you listen to.  With that being said, here is my Top 25 Most Played list on my iPod

…and my last 25 “liked” songs on Pandora.

Take what you want from it.  🙂  What would your music list have?

Now, moving on to other important things…

Thin Mint Cookie Bars…. Who do you know that doesn’t love Girl Scout cookies?  Probably not many people, if any.  I wanted to recreate one in bar form, but the only recipe I could find in bar form was for Samoas… and I wanted thin mints, so I made my own!  They were super good, too!  I brought them to my classes with me, and they were gone by the end of the day.

Thin Mint Cookie Bars
Servings: 48 (or so…maybe 24 if you cut yours like mine ;)) 

Ingredients:

Cookie:
  • 2 cups AP flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup chocolate animal crackers, crushed into crumbs
  • ½ cup butter

Top layer: 

  • 6 squares chocolate almond bark
  • ¼ tsp mint extract (or to taste)
  1. Preheat oven to 375 degrees.
  2. Grease a 15×10-inch pan. 
  3. Combine flour, baking soda, cocoa powder and salt in small bowl.
  4. Beat butter, both sugars and vanilla in large mixer bowl.
  5. Add eggs one at a time, beating well after each.
  6. Gradually beat flour mixture into butter mixture.
  7. Spread into prepared pan.
  8. Bake 10 minutes.
  9. Take out of oven.  The cookie will still be wet-ish.
  10. Mix together butter and animal cracker crumbs.
  11. Crumble mixture over cookie and lightly press down
  12. Put in the oven again for about 10 more minutes.
  13. Melt almond bark and mix in the extract. 
  14. Drizzle over cookie crumbs.
  15. Don’t cut until the chocolate has hardened.
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