Source of Recipe
This cookie recipe was in the current Holiday Edition of the Kraft free magazine that I get about 5 times a year. It is wonderful and you all should sign up for it if you don't already get it mailed to you. My DD first tried this and raved about it so today I made two batches. They are heavenly and taste like the Girl Scouts Thin Mint Cookies. Here is the recipe and it is definitely a keeper to my holiday cookies list. And, no baking required. ~~Dottie~~
Mint Thins (cookies)
1 package (8 squares) Baker’s Semi-Sweet Chocolate
1/4 teaspoon peppermint extract (more if desired)
1 sleeve Ritz Crackers (35 crackers)
1 peppermint candy cane (6 inch), crushed
Microwave chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
Dip crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on wax paper-covered baking sheets; sprinkle with crushed candy.
Refrigerate 30 minutes or until chocolate is firm.
Makes 35 or about 12 servings, 3 coated crackers each.
Variation: For a chocolate-peanut butter twist, omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.
Msrecipe's Note: I used a small condiment tong to dip the crackers in the chocolate. It worked great.
Source: Kraft’s “Food & Family” magazine, holiday edition 2007