Wednesday, December 9, 2009

Minty and Delicious!

Mint Thins!!

I made these cookies last year and couldn't wait to make them again this year. They seem easy to make and for the most part, they are.  They are just messy, so prepare to get your hands covered in chocolate! 
 In order to get the chocolate to a perfect consistency I used a fondu pot, which kept the chocolate nice and warm.  It also made it much easier for me to dip the crackers.  
These cookies taste just like Thin Mint cookies!

Recipe Adapted from Kraft Foods 


1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 cup of peppermint baking bits

Make It!

MIX chocolate and extract.

DIP crackers in chocolate, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with baking bits, I pressed them down a bit so they wouldn't fall off.

REFRIGERATE 30 min. or until chocolate is firm.

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