mock thin mints

Mock thin mints

(my friend Julie gave me this recipe verbally… here are a few versions of the recipe that I typed up)

(the short ‘all you really need’ version)

Ritz crackers

Dipping chocolate

Peppermint extract

Melt chocolate in a smallish bowl. Add peppermint extract, and mix. Dip the crackers in chocolate. Place on waxed paper on a cookie sheet. Put in fridge to firm.

(the jen ‘extended wordy’ version)

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…

Share them with friends, or eat them all by yourself.
Enjoy the deliciousness of thin mints year round.
With very little work :)
but lots of love...
(and did i mention deliciousness??)