Ingredients:

  • 1 box (9 oz / 255 g) Thin Mint Cookies, finely crushed
  • 6 Tbsp (85 g / 90 ml) Unsalted Butter, melted
  • 1 cup (175 g) Semi-Sweet Chocolate Chips
  • 1 cup (80 g) Flaked Sweetened Coconut, lightly toasted
  • 1 cup (150 g) Samoas / Caramel deLites Cookies, roughly chopped
  • 1/2 cup (75 g) Mini Peanut Butter Cups (such as Reese’s Minis), chopped
  • 1 can (14 oz / 400 g) Sweetened Condensed Milk (full-fat)
  • 1/4 tsp Sea Salt Flakes (optional, for garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan entirely with parchment paper, leaving an overhang on the two long sides to create a sling.
  2. In a large bowl, combine the finely crushed Thin Mint cookies and the melted butter. Stir until the mixture resembles wet sand.
  3. Pour the mixture into the prepared pan. Press the crust firmly and evenly into the bottom of the pan using the bottom of a glass or a flat measuring cup.
  4. Sprinkle the semi-sweet chocolate chips evenly over the pressed crust.
  5. Follow with the toasted coconut, the roughly chopped Samoas/Caramel deLites cookies, and the chopped mini peanut butter cups, ensuring the pieces are distributed as evenly as possible.
  6. Slowly and evenly pour the entire can of sweetened condensed milk over the layered ingredients. Ensure the milk covers the entire surface right to the edges.
  7. Place the pan into the preheated oven. Bake for 30–35 minutes, or until the edges are nicely golden brown and the centre is set (it should not jiggle when nudged).
  8. Carefully remove the pan from the oven. If using, immediately sprinkle the surface lightly with sea salt flakes for flavour contrast.
  9. Allow the bars to cool completely in the pan on a wire rack for at least 2 hours. Do not attempt to cut while warm.
  10. Once completely cool and firm, use the parchment paper overhang to lift the entire slab out of the pan. Place on a cutting board and slice into 12 or 16 squares using a sharp, heavy knife.