The Best Way To Eat Thin Mints

‘Tis the season for Girl Scout Cookies! As always, there are some incredible options: Samoas, Tagalongs, but let’s be real — nothing beats Thin Mints. They’re the best of the bunch, and in my opinion, they’re not even in the same ballpark as the rest of them. Thin Mints are the king of Girl Scout Cookies. They’re good no matter how you devour them, but I honestly think I know the best way to eat Thin Mints.

Thin Mints

Thin Mints

We’re not making ice cream or cupcakes — I’m keeping this really simple. All you need are Thin Mints and a small glass of milk. Yes, a lot of people probably eat Thin Mints with milk (or I assume they do), but there’s an art to it that not everyone knows.

If you take Thin Mints directly out of the roll and dunk them into milk, not much happens. They’re coated with chocolate, so the milk slides right off. Here’s the secret: take a small bite (probably described better as a nibble, but I didn’t want to sound like a sissy) out of the Thin Mints first. After you’ve done that, dunk the Thin Mints under the milk. I mean really get in there. Submerge the whole cookie under the milk. When you do this, it allows the milk to get inside the Thin Mints. You know you’re doing it right when you see little air bubbles come to the top of the milk.

NOTE: Your fingers are going to get wet in the process (if you’re truly giving it 100%), so be sure to have a napkin handy.

I like to leave the Thin Mints under the milk for a few seconds before I eat them. The milk softens up the inside of the cookie a little bit, but the chocolate still stays firm on the outside. Doing this truly takes Thin Mints to a whole new level. It’s like eating a Peppermint Pattie, but even better.

I’m going to state the obvious here, but the longer you leave the Thin Mints under the milk, the softer they’re going to get. That means you need to make a few test runs to find out exactly how you like them. This probably makes me sound like a nerd, but I find myself counting down the seconds in my head (3, 2, 1…eat) when I really get in a groove (and you thought I was lying when I said it’s an art). Chugging the post-dunking milk is an added bonus.

Thin Mints are delicious, but this approach takes a good thing and makes it even better. I really think this is the best way to eat Thin Mints (said in the least dorky way possible). I encourage you to give it a shot and let me know what you think. You can easily leave a comment below, or you can connect with me on Twitter, Facebook, Pinterest and Google+. I can’t wait to hear from you!

Chocolate Caramel Bars

My family has always enjoyed making Christmas cookies. I remember digging through recipes as a kid, hoping to find the perfect treat for the holiday season. The tradition has slowed down over the years (as my family has started to spread out), but I know it will never die. My mom asked if I wanted to make chocolate caramel bars for dessert on Christmas Eve and I jumped all over the opportunity.

My mom picked out the recipe, but I did all the work. I only tell you that because I’m not the greatest cook in the world. That means this recipe is easy enough for anyone who wants to do it. Here’s how it goes!

Chocolate Caramel Bars

Chocolate caramel bars

Chocolate Caramel Bars

1 bag Kraft caramels
6 tablespoons evaporated milk
1 cup flour
1 cup quick oats
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup brown sugar
1 1/2 sticks butter, melted
3/4 cup chopped walnuts
1 (6 ounce) package chocolate chips


Preheat the oven to 350 degrees.

Mix flour, oats, salt, baking soda and brown sugar. Pour in melted butter; stir. Press half of the mixture into 8×8-inch greased pan. Bake for 12 minutes.

While the bars are baking, melt the caramels and evaporated milk (microwave on high for two minutes, stir, and then microwave for two more minutes). Stir and set aside.

Remove the bars from the oven, sprinkle chopped nuts and chocolate chips across the top. Spread the caramel mixture over the top, and then sprinkle the rest of the crumb mixture evenly over the caramel. Bake for 25 more minutes.

The recipe says the chocolate caramel bars should set overnight and I agree with that. We ate a couple of the bars about an hour after I made them on Christmas Eve (they were delicious), but I think they were even better after sitting until the next day.

The biggest pain of making the chocolate caramel bars was unwrapping all of the Kraft caramels. I needed a larger number of bars, so I actually doubled the recipe when I made them. That meant unwrapping two bags of caramels. I’ll say this though — it was better than making the caramel from scratch, and it was all worth it when I saw the caramel oozing out of the bars when I pulled them out of the oven.

The chocolate caramel bars got rave reviews from everyone who tried one (or two or three). I even got praise from my sister, and she’s picky. I might have been the biggest critic. I was honestly hoping the bars would taste a little more like caramel. With that said, I still highly recommend the chocolate caramel bars to anyone who wants to make them.

Do you have a chocolate caramel bar recipe you’d like to share? I’m always open to trying new things. You can leave your recipe/comments below, or connect with me on Twitter, Facebook, Pinterest and Google+. Don’t forget to also check out for more great recipes!

Chocolate caramel bars

Chocolate caramel bars right out of the oven