Ingredients

• 0.75 thins mint cookies
• 2 tablespoons chopped creme de menthe candy , such as Andes
• 1.5 cups semisweet chocolate chips
• 0.25 cups unsalted butter
• 0.25 teaspoons mint extract
• 6 cups Chex™
• 0.75 cups confectioners sugar

Instructions

1. 1 Place thin mint cookies in the jar of a blender or food processor, and blend cookies to yield 3/4 cup. Crush Andes mints; set aside.
2. 2 Add semisweet chocolate chips, butter, and mint extract to a microwave-safe bowl. Microwave for 1 minute, and stir. Continue to microwave at 15 second intervals, stirring well each time. Continue the process until mixture is smooth.
3. 3 Add cereal to a large bowl. Pour melted mint chocolate over cereal and stir to coat thoroughly. Add coated cereal to a large resealable bag. Pour in confectioner's sugar and crushed thin mint cookies. Shake it all together until cereal is evenly coated in the mixture.
4. 4 Pour cereal mixture out onto a baking pan; sprinkle chopped Andes mints over the top. Once mixture is cooled and set, transfer to an airtight container.

Nutrition per serving