Mint Thins Ritz Recipes

MINT THINS- RITZ

Steps:

• 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 waxed paper-covered baking sheets; sprinkle with crushed candy.
• REFRIGERATE 30 minute or until chocolate is firm.
• Chocolate-Peanut Butter Cookies.
• Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.

THIN MINT COOKIES

Steps:

• In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
• Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
• Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
• Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
• Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
• Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

MINT THINS (RITZ CRACKER COOKIES)

Steps:

• 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.
• 4. kraft kitchens tips : CHOCOLATE-PEANUT BUTTER "COOKIES" Omit peppermint extract and candy cane. Spread each cracker with thin layer of peanut butter before dipping in the melted chocolate

EASY MINT THINS

Steps:

• In a microwave, melt chocolate candy coating; stir until smooth. Stir in extract., Dip crackers in chocolate candy coating; allow excess to drip off. Place on waxed paper; let stand until set., Drizzle tops with white candy coating; decorate as desired. Let stand until set. Store in airtight containers.

THIN MINT CRACKERS

Steps:

• Using a double boiler method, melt the chocolate coatings over hot tap water for 15 - 20 minutes. Stir . Do not cook or get water into the chocolate.
• After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
• Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
• In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.

EASY GIRL SCOUT THIN MINTS

Steps:

• Melt mints and morsels in microwave or double boiler.
• Dip Ritz crackers in chocolate mixture ( I use my little ice tongs to make it easy).
• Place on wax paper lined cookie sheet.
• If you want to decorate cookies with sprinkles, you have to do it before the chocolate dries -- after every 3 or 4 cookies.
• When sheet is full, refrigerate for 15 minutes.
• Peel cookies from wax paper (can be used again for next batch).
• Store in tightly sealed container in the refrigerator. They go fast. I've kept them as long as a week if they were well hidden.
• The computer wouldn't let me put it in the list of ingredients, but I use Andes Mint Bits found in the baking aisle.