Prep 20 mins
Cook 30 mins
I've never been able to tell the difference between this imposter and the real deal. Easy, Easy, Easy!! I actually overheard this recipe at a meeting when I was working as a journalist. I tried it, and it's a winner! You might be able to get more than 70 cookies out of this recipe.
- Melt the mint chocolate chips in the microwave.
- Dip crackers, one at a time, into the chocolate.
- Lay on wax paper to set.
- Store in airtight container (if there's any left, that is).
These are so easy and good :) For ease of dipping, dip only half of the cracker, shaking off excess chocolate, then put on waxed paper, when set, simply pick up and dip the other half. I don't get so messy that way!
I made these this morning.
I should not have tried one.
I wrapped up the rest as fast as I could as I am giving them in my Christmas Baskets.
I can tell you they taste exactly like the originals.
I can tell you you should not eat one and expect to get away with it.
I could not find mint chocolate chips so I used one bag of chocolate chips, added 1/2 teaspoon pure peppermint extract and melted over a double boiler.
I'm not sure if I should curse you or thank you, however since it's the Christmas Season.........
THANK YOU-amazing recipe!
DEFINITELY a keeper - lightly salted Ritz and Andes Mints :)