Yummy chocolate mint no-bake cookies that are as fun to make as they are to eat.

What you’ll need:

Waxed paper

A cookie sheet or large metal tray

A saucepan

Wooden spoon

Metal tablespoon

A stove with low heat.

Ingredients:

1 cup Famous Chocolate Wafers or chocolate sandwich cookies (broken into half-inch or smaller bits)

1 cup stick pretzels (broken in half or quarters)

10 York Peppermint Patties or 15 Andes chocolate mints (broken into quarters)

1 cup crisped rice cereal

3 Tablespoons butter (as marked on the wrapper)

1 bag chocolate chips (12 oz. = 2 cups)

Directions:

Place broken chocolate wafers, pretzels, crisped rice, and peppermint patties in large mixing bowl. Mix with a wooden spoon.

On the stove, melt 3 tablespoons butter on low heat (no more than 2). Turn heat to LOW.

Pour bag of chocolate chips into sauce pan with butter and stir continuously with wooden spoon until all are melted and chocolate is smooth. Do not overheat.

Pour the melted chocolate into the bowl of wafer, pretzel, rice, mint mix and stir all together until everything is coated in chocolate.

Cover the metal cookie sheet or tray with a piece of waxed paper. Using a metal tablespoon, drop chocolate “mudslides” by the spoonful onto the waxed paper.

Refrigerate for about an hour or until cool and firm.

Store in an airtight container or eat ’em up. Great with milk.

Makes 12-16 Minty Mudslides, depending on size.