Mock thin mints
Ritz crackers (any ole brand will do, reduced fat even works fine… )
Dipping chocolate (I use ghirardelli (the big bars from Sam’s that are available during the holiday season) because I am a dipping chocolate snob ;)
Peppermint extract (be sure to use PEPPERMINT and not just mint)
Melt some chocolate in smallish bowl… not sure how much, though I’d guess at least 10-12 ounces to start. (I like a smaller bowl so the chocolate is deeper for easier dipping.) Add some peppermint extract. Again… not sure how much, but I’d guess at least a teaspoon, probably 2. Mix that up real good. Now for the dipping… I use two forks to dip them and drip off the excess. Put them on wax paper on a cookie sheet and put the sheet in the fridge for the chocolate to harden. I usually get at least one sleeve of crackers per batch, I’d say about 25-30 cookies. I keep them in the fridge till they are ready to eat. But they don’t last long…
Enjoy the deliciousness of thin mints year round.
With very little work :)
but lots of love...
(and did i mention deliciousness??)