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Thin Mint Crackers

Thin Mint Crackers

Kim

Just like the Girl Scout cookies!

Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Using a double boiler method, melt the chocolate coatings over hot tap water for 15 - 20 minutes. Stir . Do not cook or get water into the chocolate.
  2. After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
  3. Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
  4. In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.
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Reviews

INTELSIS
236
12/20/2007

I reviewed this earlier but wanted to update because I've made them several times since then. I figured out something; don't put the peppermint extract in the chocolate until it is fully melted. If you put the peppermint extract in the chocolate and then melt it in the microwave the extract burns the chocolate and makes it crumbly and hard, hence those reviewers having to use oil to make it smooth again. Once the chocolate is fully melted stir well and then put your extract in! For the holidays I used white chocolate chips too. Also crushed some peppermints and added green and/or red sprinkles.

messycook27
145
10/7/2007

So easy! What a great idea...that I kind of changed. Instead of Ritz crackers, I used Nabisco Famous chocolate wafers and melted Andes mints. I am not even kidding how great these were! Thin, crispy and chocolaty! I am thinking about making sandwiches with the wafers with marshmellow cream in the middle and then dunking them in the melted Andes mints. Oh the possibilities! Try these, you won't be sorry!

Chef Joy
98
12/19/2009

HELPFUL TIPS NOT MENTIONED: Be sure to use a napkin (or your finger if they're just for you) to wipe up the extra chocolate that spreads around the cookie after you've dipped it, so you don't have a sloppy finish when the chocolate hardens. Another idea is to spread the ritz w/ a little peanut butter & then dip in chocolate! However, be ready to do them fast and put them in the freezer for 5 min. so the pb doesn't melt! UPDATE: So I originally made this and loved the recipe because my kids could make them and it took 5 minutes. Problem is, we would take them to parties, & people easily knew it was a Ritz, and that's kinda embarrassing. Not to mention the salt! So, after trying several cookies, I tried a nilla wafer AND PERFECTION!! They don't break in half easily like ritz, so you can manage them easier and they taste JUST like girl scout cookies and no one can tell it's a nilla wafer inside! On paula dean, they took 2 sugar cookies and baked it w/a mint in the middle so another idea on how to use those mints. I use 1 fork, and give it 2 lifts up and down so the excess chocolate can drip off then place on baking sheet line with foil or wax paper, and it's usually enough to catch all the excess chocolate & I find andes mints taste a LOT better than using the peppermint extract. So, I buy a whole case of andes baking chips when they come out around holidays!