Thin Mints on a Rocky Road

Thin Mints on a Rocky Road

1 2/3 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
16 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups coarsely chopped Thin Mint cookies, divided
1 cup roasted salted whole almonds, coarsely chopped
2 cups mini-marshmallows

Preheat the oven to 350

In a medium bowl, whisk together flour, cocoa, baking powder and salt.

In a large mixing bowl, beat together butter and sugar until creamy. Add the eggs, one at a time, mixing until well combined. Mix in vanilla. Add the dry ingredients and stir just until combined - fold in 2 cups of the chopped Thin Mints and the almonds.

Scoop the dough into a 9" x 13" baking pan coated with nonstick spray - use an offset spatula to spread the mixture over the bottom. Place in the oven and bake until the edges are set, yet the center is still a little soft, about 17 to 22 minutes. A toothpick placed in the center should still come out fairly clean. Remove from the oven and scatter the remaining 1 cup of Thin Mints over the top, along with the marshmallows - place back in the oven and continue baking until the marshmallows soften, about 2 to 4 minutes. Remove and let cool completely before cutting into bars.

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