1 batch Girl Scout Thin Mint Cake Pops
8 ounces cream cheese, softened
2 cups confectioner's sugar
4 tablespoons butter
1 tablespoon milk (or more, as necessary)
Lollipop sticks (found at Michael's, JoAnn's, or other craft stores)
12 ounces chocolate chips
12 ounces Girl Scout Thin Mints
Edible wax, optional
Bake the cake and let it cool completely on a rack. This is a very moist cake, which is ideal for this recipe. It's best to let it cool overnight at least. When it is completely cool, break the cake into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs.
In a separate bowl, whip the cream cheese, butter, powdered sugar, Girl Scout Thin Mint Cookies, and milk together until smooth. Mix in with the cake crumbs until fully incorporated into the cake. Check to see if it will roll into a ball if it doesn't add milk a spoonful at a time until it easily rolls into a ball.
When the mix is completely done, cover with plastic wrap and refrigerate until firm.
Prepare two large baking sheets by covering with wax paper. Take a bit of the cake mixture and roll it into a smooth ball. If you want to use the lollipop sticks, stick one into the end of each ball, pointing upward, as you put the ball back down on the sheet. [Note: I cut the long lollipop sticks in half; they seemed a little long for the size of the balls.] Repeat until you've used up all the mixture. As each sheet fills up, put it in the freezer so that the balls harden.
Melt chocolate or white chocolate in a double boiler on the stove. If you want to make the coating a little more resistant to melting, add a small square of wax to the pot and let it melt too. Stir well. Dip each ball into the chocolate until covered.
Dip in crunch up Thin Mints for more of a minty flavor, and put it back on the sheet to harden.
Don't refrigerate these; it will cause the coating to weep or melt. They can be frozen, however.