Instructions

• Make sure the 1 9x13” pan of brownies is completely cooled.
• Prepare the truffle layer: if using a food processor, add 52 Thin Mint Cookies (or Keebler Grasshoppers) and 4 ounces low-fat cream cheese (softened slightly if very cold) to the processor and process until the mixture begins to form a cohesive ball. If you don’t have a food processor, place the 52 cookies in a sealed plastic bag and crush to fine crumbs with a rolling pin; transfer the crumbs to a bowl, add the 4 ounces low-fat cream cheese, beat with a hand mixer until combined, then use your hands to bring the mixture together into a cohesive mass.
• Crumble or press the cookie–cream cheese mixture evenly over the cooled brownies so the entire surface is covered. Gently press the mixture down so it adheres to the brownies without tearing them.
• Place 2 cups chocolate chips and 1 tablespoon Crisco in a medium microwave-safe bowl. Microwave on HIGH in 30-second increments, stirring between each increment, until the chocolate is fully melted and smooth (about 1½ minutes total). Stir thoroughly and avoid overheating.
• Pour the melted chocolate over the truffle layer and spread it evenly with an offset spatula or the back of a spoon.
• Chill the pan in the refrigerator until the chocolate topping is set (about 30–60 minutes).
• Remove the brownies from the refrigerator and let them sit at room temperature at least 20 minutes before slicing into squares.
• Store the brownies in an airtight container. They can be frozen for up to one month.