Ritz Mint Cookies Food

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.

THIN MINT COOKIE RECIPE

Steps:

• Line a rimmed baking sheet with a silicone baking mat or parchment paper. Set aside.
• Roughly chop baker's chocolate on a clean work surface.
• Place chopped baker's chocolate into a microwave safe bowl with canola or coconut oil.
• Melt in 30 second increments, stirring after each increment until completely melted and smooth.
• Remove from microwave, then stir in peppermint extract. Taste and add more peppermint, if desired.
• Working with one at a time, use a spoon to gently dip each Ritz cracker, Oreo Thin, or Nilla Wafer completely into melted chocolate then use a fork to lift it out.
• Tap the fork gently on the side of the bowl to allow excess chocolate to drip off.
• Place cracker/cookie onto prepared baking sheet.
• Repeat with remaining crackers/cookies.
• Place the baking sheet into the freezer until the chocolate has hardened, about 20-30 minutes.
• Enjoy immediately or store leftovers in an airtight container in the fridge or freezer!
• Line a rimmed baking sheet with a silicone baking mat or parchment paper. Set aside.
• Remove wrapper from andes mints and place into a microwave safe bowl.
• Melt in 30 second increments, stirring after each increment until completely melted and smooth. I only needed 30 seconds.
• Working with one at a time, use a spoon to gently dip each Ritz cracker, Oreo Thin, or Nilla Wafer completely into melted Andes then use a fork to lift it out.
• Tap the fork gently on the side of the bowl to allow excess chocolate to drip off.
• Place cracker/cookie onto prepared baking sheet.
• Repeat with remaining crackers/cookies.
• Place the baking sheet into the freezer until the chocolate has hardened, about 20-30 minutes.
• Enjoy immediately or store leftovers in an airtight container in the fridge or freezer!

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

RITZ MINT COOKIES

Steps:

• 1. Melt Chocolate Chips in microwave. (About 1 -1/2 minutes)
• 2. Stir till creamy
• 3. Dip crackers in chocolate.
• 4. Put cookies on wax paper.
• 5. Freeze till set.

RITZ MINTS

Steps:

• Line baking sheets with parchment paper and set aside.
• In a heatproof bowl, set over (but not touching) simmering water, melt chocolate wafers. Stir with a slotted spoon. Dip each cracker into melted wafers, using tweezers or your fingers, until fully coated. Transfer to prepared baking sheets.
• Let stand until coating has set and is no longer glossy, 20 to 30 minutes. Tip: Dark Cocoa Mint-flavored Melting Wafers can be purchased atwilton.com or your local baking/craft specialty store.

THIN MINT COOKIES

Steps:

• Mix chocolate and extract.
• Dip crackers in chocolate mixture, turning to evenly coat both sides of each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.
• Refrigerate 30 min. or until chocolate is firm.