These were the hit of my cookie exchange this year. So many people asked me for the recipe that the Wal-mart shelf was emptied of the Andes bits. There is a basic recipe on Zaar but I added the morsels to make the color more like the original cookies. Bet you can't eat just one! I made 5 dozen cookies in 45 minutes, including clean-up time.
- 1 (12 ounce) package mint chocolate chips
- 4 ounces semisweet chocolate morsels
- 60 Ritz crackers
- colored sprinkles (optional)
- 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.