Thin Mints
CATEGORIES
INGREDIENTS
  • Servings: around 36 cookies
  • Preparation Time: 45
  • 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
  • 1/4 tsp. Peppermint extract
  • 1 sleeve RITZ Crackers (36 crackers)
  • 1 candy cane (6 inch), crushed ( I use the crushed peppermint baking chips)
DIRECTIONS
  1. MIX chocolate and extract.
  2. DIP crackers in chocolate mixture, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.
  3. REFRIGERATE 30 min. or until chocolate is firm