The perfect combination of chocolate, mint, and *crunch*. These are very reminiscent of the Girl Scout cookies we all know as Thin Mints.
Those dang Girl Scout cookies that you can’t set down until they’re gone…then the sugar guilt kicks in.
I saw this recipe around 10 a.m. and by noon I had 50 little cookies of my own.
They are just as good as anticipated.
Here is what they involve.
Promise not to judge what they are made with?! Not until you taste.
It may seem weird to some.
That is it! 3 ingredients.
- Ritz® Crackers (Approximately 2 sleeves)
- 1 package (16 oz.) Chocolate and/or Vanilla CandiQuik Coating
- 1 teaspoon Peppermint Extract
- (+ 1 tablespoon of shortening)
- Melt CandiQuik according to package directions. I used half of each package, (8 oz.) of Vanilla and Chocolate CandiQuik.
- Add ½ teaspoon of peppermint extract to each 8 oz. of melted coating. Stir in ½ tablespoon of shortening to each tray of coating if needed*.
- Using a fork, dip the cracker in the coating, using a spoon to completely coat the cracker. Let the excess coating drip off through the fork tines. Place on wax or parchment paper to set. Reheat the coating for a few seconds as needed while dipping (the extract does cause the coating to dry faster).
- Recipe idea adapted from Averie Cooks
Chocolate was by FAR my favorite.
I think I literally ate 23 chocolate and 1 vanilla.
Don’t judge, it wasn’t all in one day.
Try these in the freezer! They taste amazing cold.