The first time I made this recipe, I modified slightly due to ingredients I had on hand. I used three sleeves of Girl Scout Thin Mints for the cookie base (two sleeves = one box seemed just lighter than I wanted), and I did not use nuts. I made the mistake of not boiling the topping for the full 8 minutes, so it never thickened properly and ran slightly after I sliced the dessert. The second time I made this, I was all out of cookies, so I made a basic brownie in a 9 x 13 pan, but then cut out a 8" circle from there to set as a base in a springform pan like others recommnended using. I then topped the cooled brownie with chocolate mint ice cream, and took the remaining brownie scraps that were left from the cutout and broke them up to peanut size and sprinkled those over the ice cream. I them made sure I boiled the topping for 9 minutes, to be safe, and topped it off. I froze it for 24 hours before serving. It was extremely rich and absolutely wonderful!
Was this review helpful?
3 users found this review helpful
The first time I made this recipe, I modified slightly due to ingredients I had on hand. I...