Not that you need an excuse to buy Thin Mints from your neighborhood Girl Scout, but here is a great treat the kids can make with them! Any other crunchy cookie-like tea biscuits, plain butter or vanilla cookies or gluten free vanilla or chocolate biscuit cookies will also work well. This recipe makes 24, but don't expect anyone to eat just one.

Ingredients:

• 1 stick plus 1 tablespoon soft unsalted butter

• 8 oz semisweet chocolate, broken into pieces

• 1/4 cup light corn syrup or  honey

• 1 package of Thin Mints (or other cookie of choice)

• 2 cups mini marshmallows

• 2 teaspoons powdered sugar

Directions:

1. In a large glass bowl, melt the butter, chocolate and syrup in the microwave. Heat at one minute intervals, stirring between each blast, until the chocolate sauce is melted and smooth. Scoop out about 1/2 cup of this melted mixture and set aside.

2. Put the cookies into a freezer bag and then smash them with a rolling pin or back of a large wooden spoon. You want a mixture of crumbs and chunks.

3. Stir the cookie pieces and crumbs into the melted chocolate mixture, and then fold in the marshmallows.

4. Spread the whole concoction into a 9 inch square foil tin. Try to get it as evenly dispersed as possible. Reheat the reserved 1/2 cup of chocolate sauce in the microwave for about 30 seconds or until it will pour easily. Pour it over the top of the cookie mixture.

5. Refrigerate for about 2 hours or overnight.

6. Cut into 24 squares and dust with powdered sugar.

7. Keep the bars in the foil tin sealed with more foil for transport and serving.