Chocolate Mint Lush Dessert

This Chocolate Mint Lush Dessert is irresistible! Light, fluffy and bursting with refreshing mint flavor, everyone will love this easy, no-bake dessert!I hoooooope you guys don’t see me as a one-track pony here with ALLTHELUSHDESSERTS.

In my defense, these lush desserts are downright delicious. And my oven was broken for what felt like eleventy billion years, so there’s that. Thank god it’s since been fixed!

But in the meantime, if you haven’t already, you must give my lush desserts a try. They’re seriously one of the easiest, tastiest desserts you’ll make – and they’re no-bake which is great for this heat we still have.

(Seriously, when will summer end for good? I’m dying over here).

This Chocolate Mint Lush Dessert is irresistible! Light, fluffy and bursting with refreshing mint flavor, everyone will love this easy, no-bake dessert!And this one is the epitome of refreshing. It’s sweet, creamy, fluffy, and minty, which totally screams summertime to me. It’s light and totally delicious – you guys need to try it!

This Chocolate Mint Lush Dessert is irresistible! Light, fluffy and bursting with refreshing mint flavor, everyone will love this easy, no-bake dessert!*adapted from the s’mores lush

4.5 from 2 reviews
Chocolate Mint Lush Dessert
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 9
This Chocolate Mint Lush is irresistible! It tastes just like grasshopper pie with a delectable Oreo crust.
  • 36 Chocolate Mint Oreos
  • 4 Tbsp butter, melted
  • 1 box (3.4 oz) Chocolate instant pudding mix
  • 1 cup milk
  • 1 tsp mint extract (MINT, not peppermint)
  • 4 cups Cool Whip (about 2 8-oz pkgs), divided
  • About ½ cup Andes mints, chopped
  1. Place 20 cookies in a gallon size resealable bag and begin crushing the cookies with a rolling pin or meat mallet until the cookies become coarse crumbs. Pour the cookie crumbs into a large bowl with the melted butter and toss to combine. Press into a greased 8 or 9-inch square baking dish, compacting them loosely in there. Set aside.
  2. Wipe out the bowl and add in the pudding mix, mint extract and milk, whisking until combined and letting sit for 2 minutes. Add in one package (2 cups) of the Cool Whip, folding it in until combined. Carefully spread this mixture over the cookies in the pan.
  3. Spread the remaining Cool Whip over the top of the chocolate mint pudding layer.
  4. Crush the remaining cookies in another plastic bag until coarse crumbs as formed. Sprinkle the cookies over the top with the mint candy pieces. Cover and refrigerate for at least 6 hours before cutting into slices to serve.

This Chocolate Mint Lush Dessert is irresistible! Light, fluffy and bursting with refreshing mint flavor, everyone will love this easy, no-bake dessert!I think this one was my favorite lush dessert thus far. It’s so light and fluffy and is packed with that refreshing sweet mint and chocolate flavor I love! It’s so perfect for summertime!


xo, Hayley

Mint Oreo Overload Cake

Mint Oreo Overload CakeSoft serve has been a part of my world for my entire life.

Growing up, I’d beg my grandma to relinquish me into the wild and walk up to the nearest Yogurt Delite store with my friends. It sat there loyally in the same shopping center for years, with its black and white checkered floors, completely abandoned lobby, and one strange woman who worked there.

For awhile I didn’t notice the fact that no one ever went there. But then, as I became a more frequent customer, I realized that really, no one went there. It was kind of sad, actually. The Yogurt Delite woman was forever alone, banished to her home in the back of the yogurt shop. She’d emerge when she heard the delightful jingle of bells on the door, only to see the same dorky pre-teen and her gaggle of friends. She would quietly dispense our frozen soft serve and scoop spoonfuls of rainbow sprinkles on top of mine, no matter what flavor I got (okay, it was usually vanilla, swirl, or mint).

Then one day, I noticed someone in there buying something from her. She went into the back to get it and handed it over to him quickly in a brown paper bag. They spoke in low voices, occasionally emphasizing random words while raising their eyebrows in what I can describe as the worst subtlety ever. It dawned on me: perhaps she was running a side business. Like an underground secret business within her facade of a yogurt shop business. From then on, I was kind of suspicious of the Yogurt Delite lady, sitting in the back of the shop behind the empty yogurt cartons, plotting murders or dabbing in international espionage or smuggling arms into the country or something.

Okay, so she probably wasn’t, but hey, it got her more business – I kept coming back hoping to catch her trading a missile to someone in a large paper bag, but it never happened. However, I did get a ton of mint soft serve with sprinkles, and thinking back to that time in my childhood (plus the fact that St. Patty’s Day is approaching) inspired me to create this Mint Oreo Overload Cake!


DSC_0447ALast year, I made both an Oreo Overload Cake and a Golden Oreo Overload Cake, both of which were dangerously delicious. A mint one was bound to happen, and this one happens to be perfect for St. Patrick’s Day. Mint + green? Instantly festive — can’t beat that.

And totally, totally delicious.

Both spies and non-spies, please enjoy.


5.0 from 1 reviews
Mint Oreo Overload Cake
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8
A thick, two-layer chocolate cake filled with a light and fluffy mint frosting and topped with Mint Oreos! Perfect for St. Patrick's Day or anytime a mint craving strikes you.
  • 1 box chocolate fudge cake mix, plus ingredients on back of box
  • 1 small box chocolate pudding (just the dry mix)
  • 1 (8 oz) pkg. cream cheese, softened to room temperature
  • ½ cup white sugar
  • 1 tsp vanilla extract
  • 2 tsp mint extract - you want MINT, not peppermint, divided
  • 1 tub Cool Whip, thawed
  • A couple drops green liquid food coloring
  • About 10 Mint Oreos, very finely chopped
  • 1 can chocolate frosting
  • 1 tsp mint extract
  • About 10 Mint Oreos, coarsely chopped
  1. Preheat oven to 350* F. Liberally grease two 9" cake pans with cooking spray and set aside. Meanwhile, prepare the cake mix according to package directions; stir the box of dry pudding mix into the cake batter.
  2. Spread the batter evenly among both pans. Bake according to instructions on box, until a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 20 minutes in the pan, then very carefully invert onto a wire rack to cool completely.
  3. In a large bowl, beat together the cream cheese, sugar, vanilla extract, mint extract and green food coloring with an electric mixer, beating until smooth for about 2 minutes. Fold in the Cool Whip until the mixture is uniform and combined. Lastly, fold in the very finely crushed Mint Oreos.
  4. Place a cake layer on a plate, flat side up. Top with the whipped mint filling - this will be a HUGE pile of mint filling, but you will use all of it! You want a nice, thick layer. Using an offset spatula, spread it out to the edges so it's a thick layer. Carefully top with the remaining cake layer, flat side down. Allow the cake to set in the fridge for about 15 minutes.
  5. Remove the cap and foil from the can of frosting and microwave for about 20 seconds, stirring until smooth and pourable but not super melty. Stir in the mint extract to combine.
  6. Pour the melted chocolate mint frosting mixture on top of the cake, allowing it to drip down the sides. Immediately top the cake with the chopped Mint Oreos. Serve immediately, or store leftovers in the fridge, covered, for about 2-3 days.


DSC_0468AI love this light and fluffy mint whipped filling! It’s so delicious and creamy, thanks to the tang of the cream cheese and the lightness of the Cool Whip. Combined with the rich, moist chocolate cake layers and the crunch of the Mint Oreos, this cake is a dreamy one you’ll love!

Mint Oreo Overload CakeHave a sweet day!!

xo, Hayley

Peppermint Crunch Pretzels

Peppermint Crunch PretzelsYou guys.

These pretzels are everything. And I know I throw around “everything” a lot, but duuude. These are forrealsies

DSC_1559AI, for one, am a huuuuuge peppermint fiend. The second Target breaks out the Peppermint Kisses, I’m buying five bags and polishing them off like it’s my day job.

And while cleaning out all the peppermint goodies at Target, I happened upon a bag of peppermint pretzels. But unfortunately, those pretzels are a huuuuuge letdown, much like glitter nail polish and this season of American Horror Story. They claim they’re peppermint pretzels, but there only minimally dusted with a vaguely-minty peppermint powder. Low blow, bro. Where’s my peppermint?!

DSC_1557AThese pretzels, however, are not chintzy with the peppermint. They’re loaded with the stuff: both peppermint chips and crushed candy canes. And they’re double-coated in chocolate for an extra special treat. Plus, the sweet-and-salty flavor combo is just out of control, people. Just don’t be mad at me when you polish off an entire batch before the opening credits begin rolling for the latest Freak Show episode [which, by the way, I’m still so bitter that Twisty’s gone!]

Now who’s ready for the best snack ever?!


5.0 from 1 reviews
Peppermint Crunch Pretzels
Recipe type: Treats
Prep time: 
Total time: 
Serves: 6
Sweet and salty, these Peppermint Crunch Pretzels are heavy on the peppermint and deliciousness! Topped with peppermint chips and crushed candy cane, and coated in two types of chocolate, they are as addictive as they are scrumptious!
  • 1 bag Pretzel Thins (regular flavor)
  • 1 pkg Chocolate CandiQuik
  • ¼ pkg Vanilla CandiQuik
  • 1 & ½ cups Andes Peppermint Chips
  • 1 cup crushed candy cane pieces
  1. Line a baking sheet with foil or a silicone liner and set aside. Melt the Chocolate CandiQuik according to package directions, or until smooth & melted.
  2. Dip each pretzel thin into the chocolate, allowing excess to drip off. Return the pretzel to the baking sheet and repeat with remaining pretzels. Allow the chocolate to set.
  3. Once the chocolate shell has set, melt the Vanilla CandiQuik according to package directions, or until smooth & melted. Once melted, pour the mixture into a squeeze bottle or a disposable piping bag with the tip snipped off. Pipe the white chocolate liberally all over the pretzels. Immediately sprinkle with the peppermint chips and crushed candy canes.
  4. Allow the pretzels to set before breaking apart (if needed) and serving. Store leftovers airtight.

DSC_1564AIf you’re more of a creme de menthe fan, these would be equally badass with regular Andes Mint Chips and a melty green drizzle instead… but I just love the red pop of color and the buttery, minty flavor of peppermint with the pretzels. So divine!

Have a sweet Sunday!

xo, Hayley

Love Peppermint? Check out these other super-fresh recipes! 

PeppermintBarkCupsPeppermint Bark Cheesecake Cookie Cups

peppermint7layer Peppermint Seven Layer Bars

whitechocpeppermintWhite Chocolate Peppermint Cookies

Peppermint Bark Nilla Bites & Turtle Ritzwiches: Host A Cookie Swap with Nabisco!

Cookie ExchangeHoliday season is officially HERE and with all the craziness, it’s easy to let it slip by you without even realizing it!

One day you’re having a work party, the next your kid’s class is putting on a craft fair. Then there’s that make-your-own-kahlua event on Saturday, a cookie exchange on Sunday, and by the time you blink, it’s Christmas. I feel your pain. And when it comes to cookie exchanges, it’s easy to get a little flustered. What if someone else brings what you are? What should you even make? Do you even have time to bake something?! But before you get your mistletoe in a bunch, hear me out!

The friendly folks at NABISCO and I have teamed up to ease your cookie swap qualms with these fantastic, EASY recipes featuring two of their most popular products: Nilla Wafers and Ritz Crackers! Because these are SO simple to whip up, no one will know that the most difficult part of these recipes was preheating the oven :) And because the ingredients are easy-peasy, you can make as many or as little as you need to — though I definitely err on the side of caution myself and always make a full batch (that, and I’m notorious for snacking while baking!)

Peppermint Bark BitesFirst up: Peppermint Bark Nilla Bites! Nilla Wafers are so delicious on their own, but when sandwiched around a peppermint bark candy, they become simply irresistible! The vanilla and peppermint are such a winning flavor duo, and then I went and coated everything in a luscious white-and-milk chocolate marbled mixture for a little flair and added scrumptiousness.

Turtle RitzwichesAnd last but not least, Turtle Ritzwiches! These taste just like turtle candies but without all the fuss. The secret? Chocolate-caramel candies nestled in between two buttery Ritz crackers, smothered with chocolate and then garnished with a single pecan and a drizzle of caramel. No need to break out the candy thermometer for this one (thank goodness, because candy thermometers frighten me deeply).

I LOVE that no one will know my holiday cookie shortcuts when I bring a heaping platter of these scrumptious cookie options! Using NABISCO products as the base for your recipes will not only be an awesome time-saver, but you know they’ll taste delicious since they start with NABISCO favorites like Honey Maid, Oreo, Ritz, Nilla Wafers, and many more!

So… are you ready to impress Santa with these treats or what?!

Peppermint Bark Nilla Bites & Turtle Ritzwiches: Host A Cookie Swap with Nabisco!
Recipe Type: Cookies
Author: Hayley Parker, The Domestic Rebel
Prep time: 20 mins
Total time: 20 mins
Sweet and minty Peppermint Bark Nilla Bites and rich and gooey Turtle Ritzwiches make for easy and impressive holiday cookie exchange options. Simply melt candies in between each NABISCO cookie or cracker, coat in chocolate, garnish, and voila! The hardest part is trying not to eat them all yourself!

  • Ritz Crackers
  • Chocolate Caramel Candies (like Rolos)
  • Pecan Halves
  • Chocolate Bark (like CandiQuik)
  • Caramel Sauce
  • Nilla Wafers
  • Peppermint Bark Candies (like Dove Simple Pleasures)
  • Vanilla Chocolate Bark (like CandiQuik)
  • Crushed Candy Canes

  2. Line a baking sheet with a silicone liner while you preheat your oven to 300 degrees F. Lay out a single layer of Ritz Crackers. Top each Ritz Cracker with a single, unwrapped chocolate-caramel candy.
  3. Bake the crackers for approx. 3-4 minutes or until the candies are shiny and glossy. Immediately top each candy with another Ritz Cracker. Allow them to cool completely. Once cooled, dip them into the melted chocolate CandiQuik. Top each cookie with a single pecan half and drizzle with caramel sauce. Serve!
  5. Preheat oven to 300 degrees F. Line a baking sheet with a silicone liner. Lay the Nilla Wafers evenly in a single layer onto the sheet, flat side UP. Top each Nilla Wafer with a single, unwrapped peppermint bark candy.
  6. Bake the cookies for approx. 3-4 minutes or until the tops are shiny and glossy. Remove from the oven and immediately top with another Nilla Wafer, rounded side UP. Gently press down to adhere. Allow the cookies to cool completely.
  7. Dip the cooled cookies into the Vanilla CandiQuik, covering them completely. If the chocolate from the inside of the Nilla Wafer cookies seeps into the vanilla CandiQuik, all the better for a swirled, marbled pattern. Place the chocolate-dipped cookies back onto the sheet and immediately sprinkle with crushed candy canes. Serve!


DSC_1350AThese fantastic cookies could not be simpler to make! As you may have noticed, there are no measurements on any of these recipes so you can choose to make as many or as little as you’d like! Easy, affordable, and oh-so-scrumptious, I guarantee these will fly off the cookie banquet table in no time!

For more awesome holiday baking and savory recipes, be sure to visit NABISCO’s Pinterest boards which feature easy and delicious holiday goodies featuring your favorite NABISCO brand products! (My favorite is, of course, the Holiday Cookie Swap Board, but there are other scrumptious boards too!). While there, you can also enter the NABISCO Holiday Sweepstakes for your chance to win $10,000! One prize will be awarded every week between 12/1 and 12/30, so you have plenty of chances to win by pinning your holiday party ideas to NABISCO! Just visit their PINTEREST page for more info!

You can also follow #NabiscoHolidayParties for more great ideas! :)

Have a fantastical day!!

xo, Hayley

In the interest of full disclosure, I was generously provided with NABISCO products free of charge to create recipes for this campaign. As always, all opinions and views expressed are 100% my own.

This is a sponsored conversation written by me on behalf of NABISCO. The opinions and text are all mine.

Peppermint Bark Cheesecake Cookie Cups

PeppermintBarkCupsPeppermint is probably one of my favorite dessert flavors, besides bubblegum of course.

Around this time, I think my happiness level peaks to an all-time high. Christmas music, peppermint-candy-everything, sparkly trees and ornaments, and the irresistible urge to purchase everything in sight to positively spoil my family and friends.

Yep, I’m a true winter girl alright!

These cookie cups came to me after a Cheesecake Factory FAIL. After a day of shopping until my arms fell off, I decided to reward my job well done with a thick, fat slice of Peppermint Cheesecake from the eponymous restaurant. After all, they’re a factory of friggin’ cheesecake… only to be terribly informed that they don’t have peppermint cheesecake until after Thanksgiving.

What kind of injustice is this? How can we as a society accept this nonsense? Peppermint comes after Thanksgiving? Oh HELL NAH.

So I was like “I’ll show you!” and got all sassy and drove to Target to pick up my ingredients in a huff. Target, meanwhile, had just received the peppermint memo and hadn’t even finished unloading their candy when I was all up in their faces digging through boxes of Peppermint Hershey Kisses. I’m sure they love obnoxious people like me.

But alas, these Peppermint Bark Cheesecake Cookie Cups were born and ohmahgawwwd, y’all, they’ll rule your face now until January 1st, where peppermint goes to die in our cruel, peppermint-judgmental society. So EAT UP!!

DSC_1220A*slightly adapted from my Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting Recipe

5.0 from 1 reviews
Peppermint Bark Cheesecake Cookie Cups
Recipe type: Cookies, Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 24
Frosty-cold peppermint cheesecake sits atop a chocolate cookie cup with a hidden peppermint bark surprise inside. These are positively irresistible!
  • ¾ cup butter, softened
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 & ¼ cups chocolate cake mix
  • 1 & ¼ cups all-purpose flour
  • ½ tsp baking soda
  • Pinch salt
  • 24 Hershey's Peppermint Kisses, unwrapped
  • ½ cup (1 stick) butter, softened
  • 1 pkg (8 oz) cream cheese, at room temperature
  • 1 tsp vanilla extract
  • ½-1 tsp peppermint extract (to suit your tastes)
  • About 3 cups powdered sugar
  • Crushed candy canes, for garnish
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray and set aside. Meanwhile, in the bowl of a stand mixer, beat together the butter, brown sugar and white sugar until creamy. Stir in egg and vanilla. Lastly, beat in the dry cake mix, flour, baking soda and salt until a soft dough comes together.
  2. Drop heaping Tablespoonfuls of dough into each muffin cavity using a cookie dough scoop. Flatten the dough slightly with your fingers. Bake for approx. 12-15 minutes or until the tops appear set and are slightly sunken in. Immediately upon removing from the oven, nestle a peppermint kiss candy in the center of each cup. Cool for about 15 minutes in the pan, then gently release them by running a knife along the outer edge and popping them out. If they resist at the 15 minute mark, allow them to cool a little longer in the pan. Cool the cups on a wire rack completely.
  3. Clean out your stand mixer bowl and paddle attachment. To make your cheesecake frosting, beat together the butter, cream cheese, vanilla and peppermint extract until combined. Add in powdered sugar, about a cup at a time, until frosting is thick but fluffy. If the cheesecake frosting it too thick, stream in a little bit of milk to help thin it out some.
  4. Pipe the cheesecake frosting onto the cookie cups, then immediately garnish with crushed candy cane pieces. Serve immediately, or store leftovers covered in the fridge.

DSC_1222ACool, refreshing and piled high with a luscious, creamy peppermint cheesecake, these fantastic cups scream wintertime! I love the secret gooey peppermint bark surprise nestled within each soft and buttery chocolate cookie cup, and I know you will too! For an added festive touch, consider garnishing each cookie cup with a sliver of a peppermint bark piece, or top with chopped peppermint marshmallows for a hot-cocoa-inspired twist!

Have a fantastical day!

xo, Hayley

Chocolate Mint Oreo Cookie Cups

chocoreocookiecupsMint is one of those love-it or hate-it flavors, and I happen to love it.

Peppermints are my jam, yo.  Whenever we go out to eat and the place has a bowl of mints by the cash register, I always ask my family member to each grab a handful and hand them off to me so I can snack on them.  It’s rare to see me without Altoids on my person or gum in my mouth.  And when Christmastime rolls around, I cannot be seen without something peppermint.  I’m obsessed.

But Christmastime aside, I love mint in the summer.  Nothing sounds more refreshing to me than a drippy, super frosty mint chip ice cream cone.  Maybe it’s the nostalgia of childhood summers, but something about that chilly, neon green ice cream with shavings of chocolate hits the spot.

So while shopping a couple days ago, I stumbled upon the cookie aisle (okay, not “stumbled” — I was purposely there and spend the bulk of my shopping time staring at the cookies and snack cakes) and found some Mint Oreos — I knew I had to do something with them.  That creamy mint filling had to be inside of another cookie… so I made these Chocolate Mint Oreo Cookie Cups.  Much like my nostalgic love for mint chip ice cream, these definitely hit the spot.

DSC_0886AOnward to eating, my mint friends!

5.0 from 1 reviews
Chocolate Mint Oreo Cookie Cups
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 9
These mint cookie cups are filled with Mint Oreos and are topped with Mint M&M's for a fun treat.
  • 1 box chocolate cake mix
  • 2 eggs
  • ½ cup oil
  • 1 tsp mint extract
  • 9 Mint Oreos
  • ½ pkg Mint M&M's
  1. Preheat oven to 350 degrees F. Liberally grease 9 cavities in a standard muffin tin; set aside. Meanwhile, in a large bowl, combine the cake mix, eggs, oil and mint extract and blend until soft.
  2. Take a cookie dough scoop and drop a rounded Tablespoon of dough into the bottom of each greased muffin cup. Press a Mint Oreo into the cookie cup, then top with another rounded Tablespoonful of dough. Use your fingers to tuck the cookie dough around the Oreo to seal it in a cup shape. Top with Mint M&M's.
  3. Bake for approx. 20-25 minutes or until centers appear set and edges are lightly browned. Cool for about 15 minutes in the cups before very gently removing them by running a butter knife around the edges. Cool completely. Serve with mint ice cream if you'd like!

DSC_0888AI love how refreshing yet indulgent these cookie cups are!  The fudgy chocolate cookie surrounding the softened Oreo and the crunch of the M&M’s makes eating these an experience in itself.  If mint isn’t your thing, substitute the mint Oreos with peanut butter or berry ones and swap out the M&M’s for something similar!

Have a delicious day!

xo, Hayley




Thin Mint Cookie Bars

thinmintcookiebarsWhen Girl Scout season comes around, it takes all of my willpower, strength, courage, and inner peace to avoid Girl Scout cookies.  It’s a serious kinda avoidance.

I try to tell myself they’ll give me the Bubonic plague or something if I eat them which usually deters me for a good .45946 seconds before I finally take my chances with the plague and shovel them in at a disgustingly fast pace.

I’m particularly prone to Samoas, which are my end-all, be-all favorite.  So when I see the purple box chilling on my counter, looking all sassy and flirty and nonchalant, it takes every inch of courage not to eat the coconut-scented cardboard as well.  And the serving sizes are a freakin’ joke, man.  Come on, Girl Scouts of America.  TWO COOKIES?  Are you kidding me?  Have you eaten a Samoas cookie before?  Because one becomes three which becomes the entire serving size and then has you scratching your face and digging for coins in the couch cushions so you can race up to the store to buy more.

DSC_0501AHowever, while Samoas may be my top pick, Thin Mints are not far behind in the rat race.  There’s something so irresistible about those cookies — perhaps the satisfying crunch of the crispy chocolate wafer, or the smooth, refreshing coating of the chocolate mint outer shell?  Either way, I flip for ’em and can do some seriously embarrassing damage on a box of those, too.

So instead of my usual cookie-in-face shoveling routine, I decided to put them to good use in a way that’s more pleasant to the eyes than watching me Chubby Bunny eighteen Thin Mints.  I mixed crushed Thin Mint cookies with Andes mint chips and peppermint patties for a truly outrageously minty bar for only the most die-hard mint-lovers around.  The result is AWESOME, and I know you won’t be able to resist them!  And the fact that they come together in seconds is quite dangerous, so don’t say I didn’t warn you!


4.7 from 3 reviews
Thin Mint Cookie Bars
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
If you love mint + chocolate, this bar is for you! Crushed Thin Mint cookies, chopped Andes mint bits and peppermint patties are loaded inside of gooey, chewy chocolate chip bars for an irresistible treat!
  • 2 pkgs refrigerated chocolate chip cookie dough, at room temperature
  • 25 peppermint patties, unwrapped
  • About 10-15 Thin Mint cookies, coarsely chopped
  • About ¾ cup Andes Mint baking chips
  1. Preheat oven to 350 degrees F. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  2. Press ONE package of the cookie dough evenly along the entire bottom of the prepared pan. Arrange the 25 peppermint patties over the top of the dough -- five rows by five. Immediately top with the crushed Thin Mint cookies and sprinkle evenly with the Andes mint chips.
  3. Rip off pieces of the second package of cookie dough and press them gently to flatten them in the palm of your hand. Arrange the dough pieces over the minty center as best as you can, trying to cover the minty center completely with dough (it's okay if you have small pockets peeking through, but try to cover it completely as best as you can).
  4. Bake the bars for approx. 25-30 minutes or until the top is golden brown and mostly set -- the center may jiggle only slightly, but it'll firm up as it cools. Do not over-bake. Allow the bars to cool completely to room temperature before cutting into squares.

DSC_0506ADon’t waste your $$ on the real-deal Thin Mints for this recipe!  Instead, swap them out with their cheaper grocery store doppelganger which is often found by brands like Keebler or store brands like Great Value (Walmart’s brand).  They have virtually the same taste but a huge difference in price — plus, since you’ll be crumbling them up and along with buttery Andes mints and luscious peppermint patties, you won’t need to splurge on fancy cookies since you’ll already be eating a seriously droolworthy ‘fancy’ mint bar!

And these would be perfect for St. Patty’s Day!  Just a friendly suggestion :)

Have a fantastical day!!

xo, Hayley

Andes Thin Mint Cupcakes

andescupcakesSigh.  Is it Girl Scout Cookie season again already?!

Every year I try to evade them around this time.. going to grocery stores at weird hours, avoiding making eye contact with potential mothers and/or young girls wearing vests, and never carrying cash which is easy since I am consistently broke as it is.

But man, those chickadees are hustlers!  I wouldn’t be surprised if they rotated through 24/7 shifts outside Walmarts and began carrying miniature ATMs.  Hell, I think in a few years those girls will have created brain scanners so all they have to do is walk up to you, smile a toothless grin and whisper ‘Samoas’ while they make eye contact with you and mentally complete the transaction.  Before you realize what happened you’ll have a purse filled with Thin Mints and your wallet will be audibly crying from beneath the boxes.

Ahem, Daisies?  You best be crediting me when you inevitably swipe my brain scanning idea, capiche?  I’ll take my payment in Samoas for life.

DSC_0529AWhile Samoas are my clear favorite, I *do* have a serious soft spot for Thin Mints, too.  Who can resist those deliciously crispy, delightfully minty cookies?!  NO ONE!  Whether you eat them straight outta the box or out of the freezer (both are yum!) they’re a major favorite among most people.  Today, however, I put them into and on top of cupcakes which was an even better invention than my brain scanning thingamajig because the cupcakes were real, I could eat them, and science < cupcakes… obviously.

If you’re a Thin Mint fanatic I urge you to make these cupcakes!  They’ll certainly satisfy that minty goodness in a plush, moist and scrumptiously sweet cupcake version!


4.8 from 4 reviews
Andes Thin Mint Cupcakes
Recipe type: Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
Thin Mint fanatics, these cupcakes are for YOU! Delightfully minty cupcakes that taste exactly like the classic Girl Scout favorite, loaded with extra Andes mints for more minty goodness!
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 small box instant chocolate pudding mix
  • 2 tsp peppermint extract
  • 1 cup Andes mints, chopped
  • 2 sticks butter, at room temperature
  • ½ cup cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 4 cups powdered sugar
  • ½ cup Thin Mints, finely crushed
  • 18 full Thin Mint cookies
  • White non-pareils, if desired
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners. Prepare cake mix according to package directions with ingredients on back of the box. Beat in the two teaspoons of peppermint extract and the dry pudding mix and stir to combine. Lastly, fold in the Andes mints.
  2. Fill each muffin tin about ¾" full of batter. Bake for approx. 13-16 minutes or until a toothpick inserted near the center comes out clean or with very few crumbs. Cool the cupcakes completely.
  3. In the bowl of a stand mixer, cream together the butter and cocoa powder until combined and creamy. Beat in the vanilla & peppermint extracts. Gradually add the powdered sugar, about one cup at a time, until frosting is light and fluffy. Lastly, gently fold in the crushed Thin Mint cookies.
  4. Fill a piping bag attached with a closed-star tip with the frosting. Pipe the frosting high on top of each cupcake. Sprinkle with white non-pareils, if you'd like, and garnish with a Thin Mint cookie. Serve immediately. Store leftovers airtight in the fridge or room temperature for a few days.

DSC_0533AOkay, here’s my super top secret when it comes to making Girl Scout cookie desserts: most stores carry knock-off Girl Scout cookie versions in their cookie/cracker aisle and I highly encourage you to use those when making desserts!  There’s no point in wasting a box of $5 cookies just to grind them up, so save on the $2 package of knock-off Thin Mints to make these cupcakes and splurge on the real deal for unadulterated snacking.  Hint: Keebler makes a Grasshopper cookie, and Great Value (Walmart’s store brand) makes a Fudge Mint cookie that are both comparable to GS Thin Mints!!  Most brands also carry knock-off Tagalongs, Do-Si-Dos and Samoas, too :)

Speaking of which… stay tuned for another Thin Mint and a Samoas recipe headed to the blog soon!!

Have a fantastical day!!

xo, Hayley



Watermelon Dessert Salsa & Cinnamon Sugar Pita Chips–Fresh Finds with Save Mart Supermarket

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias and their client.

dessertsalsaI am a huuuuuuuuuge watermelon geek.  I LOVE THE STUFF.

And in the summertime, I literally eat my weight in the things.  It’s almost embarrassing.

I don’t even care about re-purposing the melon to eat it in different ways.  I’m just all about watermelons being cold out of the fridge, nice and red, and ready to go!

Like those people who take watermelon and make elegant agua frescas or pickle it or make it into a really cool savory salad.. I totally admire you guys.  You’re being all inventive and creative and stuff, whereas I’m sitting here with my face buried in the rind and juice dripping down my chin, barely unable to breathe because I am obsessively shoveling melon flesh in my face.

No wonder I don’t have a boyfriend.

DSC_2325AAnyway, I spotted this Save Mart Supermarket shoppertunity through Collective Bias promoting their Fresh Finds campaign and the star, watermelon!  Save Mart
has incredibly high standards when it comes to their food — they truly live up to their “Fresh Comes First” motto!  I knew that Save Mart wouldn’t really approve of just pictures of me getting all humiliating with a melon, so I took this chance to try to be that person I admire: the innovative watermelon person.  Really, it’s all I ever wanted in life.  And then, after some serious brainpower, this dessert salsa was born!  And it’s basiiiically the bestest watermelon recipe EVER.

DSC_2330ASweet, juicy, tart and with a little bite, this salsa is SO refreshing and light.  It’s the perfect addition to a buffet table, or an awesome, easy (and healthy!) dessert on a busy weeknight.  And the homemade cinnamon sugar pita chips are to-die for!  They are the sweet and spicy extra crunch needed for this succulent salsa!  (And FYI, making ritzy watermelon salsa recipes cause you to use big words like ‘succulent’.)

And what I really love about this recipe is the watermelon is totally the star!  Its juiciness and delicate flavor isn’t overpowered by other ingredients.  Everything is perfectly balanced, sweet, and SO invigorating.  If you think salsa is just tomatoes and jalapenos, you need to have a serious talk with yourself and convert to dessert salsa ASAP.


5.0 from 3 reviews
Watermelon Dessert Salsa & Cinnamon Sugar Pita Chips--Fresh Finds with Save Mart Supermarket
Recipe type: Dessert, Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 10
If you think salsas are strictly savory, I have news for you: dessert salsa is totally a thing and it's totally Gretchen Weiners-fetch.
  • 2 cups diced seedless watermelon, diced smaller
  • 1 peach, diced
  • ⅔ cup diced fresh pineapple
  • About ¼ cup red onion, minced
  • About 10 mint leaves, finely chopped
  • 3 Tbsp orange juice
  • 2 Tbsp UV Salty Watermelon Vodka (optional)
  • 1 pkg whole wheat pita pockets
  • ⅓ cup oil
  • ½ cup cinnamon sugar
  1. First, make your salsa: in a large bowl, combine the diced watermelon, diced peach, diced pineapple, minced onion, and chopped mint leaves. Add the orange juice and the vodka, if desired. Very gently toss the ingredients together to blend.
  2. Refrigerate the salsa for at least 30 minutes to blend the flavors. While the salsa is getting married together all nice-like, make your pita chips!
  3. Preheat your oven to 350 degrees F. Cut each pita round into 8 triangles, like a pizza. Gently open each triangle piece and cut it down the seam (so one triangle now yields two triangles.. sorry about the math). Place the pita triangles on a lightly greased, foil-lined baking sheet.
  4. Brush each triangle with a little of the oil on both sides. Sprinkle with salt. Bake for approx. 7 minutes. Turn oven off and allow the chips to sit in the still-hot oven for an additional 3 minutes. Remove chips from oven and allow to cool slightly, about 10 minutes.
  5. Place the cinnamon sugar in a brown paper bag (like a lunch bag). Fill the bag as much as you can with chips, but make sure there's enough room that you can still fold over to seal the bag. Vigorously shake the bag, allowing the cinnamon sugar to coat the chips. Once shaken, pour the chips into a bowl or platter.
  6. Dish up the salsa and serve!
  7. (This is supposed to be a sweet salsa, but if you find it too sweet, consider adding a little more onion or some peppercorn to balance out the bite. Also, I liked using the watermelon vodka to enhance the flavor and bring in some tartness. If you're serving this around kids, feel free to omit the vodka and just use the OJ).

DSC_2332AI totally love the ease of this salsa and the fact that it’s so fruity and fresh and sweet!  While I’m a spicy food fanatic, I think having a salsa that focuses on the brightness and sweetness of fresh fruit like plump peaches and ripe pineapple, with a cinnamon-sugar coated chip for dipping is such a nice change to the usual jalapeno-laced, cilantro-laden salsas that I love, but that I have quite often.  This was such a fun twist to chips and dip and it was super yummy as a healthy late-night snack.  Likewise, I think I would be head over heels for this salsa to top a hot sopapilla for a super sinful dessert, or even use this salsa on top of something incredibly spicy and smoky, to help balance out the flavors with a little sweetness.

Looking for more fresh cooking ideas featuring Save Mart’s incredible produce and #FreshFinds?  Be sure to connect with them on Facebook
, Twitter
+ Pinterest

Now catapult yourself into a dessert salsa coma!

Happy snacking!

xo, Hayley



Chocolate Mint Seven Layer Bars

chocmint7In today’s episode, we’ll discuss the one time when a creepy man told me he had a Hayley fan club.

Yep, you heard me. My very own fan club, possibly run by a man with a greasy ponytail and a muscle tee.

Gee. Awesome.

I mean, when I was a kid, I kinda was jealous that Mary-Kate and Ashley had a fan club (which, I’ll have you know, I was and STILL AM a member of–I have the card to prove it) and I wanted my own. However, I also had this thing where I’ve always loathed making friends so having a fan club never quite worked in my favor.

Still, I never imagined the day I’d be told I had a fan club of my own.. started and run by aforementioned creepy man. A creepy man who told me I was “pretty popular” and smiled brightly at a suggestion that we should throw a party in my honor.

Uhhhhhh. This is where I curse scientists that disappearing potion doesn’t exist. I mean, it’s basically 2013 and we don’t even have hovercars yet. The least y’all could do with your time is make a disappearing potion where I drink it when I’m being threatened by a hairy slimeball and can magically disappear.

So ANYWAY. Now that my secret fan club is out, I’m all wary of everyone who comes into my work, wondering if they’re like, the treasurer or something. And what do they talk about during meetings? Do I want to know? Did they make buttons or pins? Or, ew, business cards? Are they reading this right now? Please don’t hurt me. 

Basically, I’m scuuuurred. And when I’m happy, sad, mad, excited, threatened, furious, depressed or scared, I eat. Food is my security blanket when I’m surrounded by a scary fan club.

014And today’s comfort food of choice is Chocolate Mint Seven Layer Bars. I knoooow I sound like a broken record–I’ve had several seven layer bar recipes in the past month. But they’re seriously SO brainless and foolproof to make, and they taste SO incredibly delicious that I can’t.stop.making.them. You could say I have a secret seven layer bar fan club. I’m the VP :)

Now let’s kick off our meeting with some food, shall we?


Chocolate Mint Seven Layer Bars
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
These bites are the taste of Christmas! Gooey chocolate and chilly mint make these bars the perfect holiday treat.
  • 1 box chocolate cake mix
  • 1 stick butter, melted
  • 1 egg
  • 1 cup chocolate-covered pretzels, coarsely crushed
  • About 15 mint Oreos, roughly chopped
  • 1 cup Hershey's mint truffle Kisses, roughly chopped
  • ¾ cup 3 Muskateers Mint, chopped
  • ¾ cup Ghiradelli Dark & Mint squares, chopped
  • 1 cup Andes baking chips
  • 1 cup dark chocolate + mint chips
  • 1 (14 oz) can sweetened condensed milk
  1. Preheat oven to 350 degrees F. Line a 13x9 inch pan with foil, extending the sides over the edge of the pan. Mist lightly with cooking spray and set aside.
  2. In a large bowl, combine the cake mix, melted butter + egg until blended. Stir in the chopped pretzels. Press the mixture evenly into the prepared pan and bake for about 12 minutes.
  3. Remove the pan from the oven and sprinkle on the crushed Oreos, chopped Kisses, chopped candy bars + squares and the baking chips in an even layer. Drizzle evenly with the scmilk. Return to the oven and bake for an additional 15 minutes or so until the center is set and slightly bubbly.
  4. Cool the bars completely in the pan before cutting into squares. Store at room temperature, airtight, up to 3 days.


017I prooooomise I won’t have another seven layer bar recipe within the next, ohhhh, week or so. After that, I can’t guarantee I can resist my obsession for much longer. These bars are SO awesome and I know you’ll love them! They aren’t nicknamed ‘magic’ bars for nothing!

Happy Baking!

xo, Hayley

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