Mint Chocolate Bars

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I had a great month of May in terms of a rotation I was doing for school. I loved it and learned so much! On my last day, I wanted to bring a little treat for the staff who taught me and worked with me for the past few weeks. I couldn’t decide what to make, but ruled out cookies because the hospital frequently provides trays of cookies that are pretty darn good. And I’m generally exhausted during the middle of the week, so I wanted to make something pretty simple. I came up with the idea for these, essentially extrapolating from a thought of Rice Krispy Treats! These are so easy to make and are delicious!! You can’t go wrong. You could easily throw these together for some sort of last minute get-together or other situation.

(Also. I forgot to take pictures. So all you get is a quick shot of the 2 bites I saved for Selim.)

Mint Chocolate Bars

Ingredients: 
  • 1 standard sized box of Mint Oreos
  • 4 tbsp butter
  • 1 bag of large marshmallows (5 cups)
  • 20 pieces Andes candy, chopped
Instructions: 
  1. Place the Oreos in a large plastic bag and smash with a mallet. Don’t smash them too finely.
  2. Meanwhile, melt the butter in a large saucepan over low heat.
  3. Once butter is melted, add the marshmallows and cover. Keep on low heat.
  4. Remove the lid every 3-4 minutes and stir. The marshmallows will melt and eventually combine with the butter.
  5. Once the butter and marshmallows are melted and combined, pour in the crushed Oreos. Working quickly, stir to coat the cookies in the marshmallow/butter. Remove from heat.
  6. Lastly, add the chopped Andes candy. They will quickly begin to melt. Stir ASAP to get the candy spread throughout.
  7. Scoop the mixture into a glass baking dish (8×8). Spread out evenly.
  8. Allow to cool entirely. Once cooled, slice with a sharp knife.
  9. Try not to eat them all before you share with friends!
Makes ~25-30 bars, obviously depending on how large you cut them.
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Raspberry Mint Vinaigrette

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Once upon a time, I used to buy salad dressing in stores. But a few years ago, I realized how easy it is to make a vinaigrette at home. The greatest part of it for me is that I’m not committed to a single salad dressing until I finish the bottle. One night I’ll use a balsamic vinegar base and the next night I can go Asian with a rice wine vinegar base.  There are also some health benefits to making your own vinaigrette. (I’m not judging you for your store-bought salad dressing, promise. Even as I’m extolling the virtues of making my own, I still have a bottle of one of my faves – Trader Joe’s Sweet Onion & Bacon Vinaigrette – in the fridge. And don’t even get me started on their Champagne Vinaigrette – yummmmm! I’m just pointing out another good reason to try making your own!) Salad dressings are notorious for having significant amounts of salt and sugar. When you make your own, you control those levels! And obviously, you’re not adding any preservatives or anything to make it shelf stable. Since I’ve been playing around with making my own dressings, I’ve learned (or maybe just confirmed) one thing. I love vinegar! Standard vinaigrette recipes call for 3-4 parts oil to one part vinegar – I generally use less oil for each part vinegar. I hope you enjoy it my way! We used this raspberry mint vinaigrette tonight over a shaved vegetable salad, and it was delicious!

Raspberry Mint Vinaigrette

Ingredients: 
  • 1/2 cup raspberries
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1/2 tsp honey
  • 5 large mint leaves, chopped
  • 3 turns fresh ground black pepper
Instructions: 
  1. Puree the raspberries.
  2. Whisk together the pureed berries with the rest of the ingredients. {It’s that easy.}
Makes ~3/4 cup of dressing

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