Monday, March 19, 2012

Rebecca's Recipes: Homemade Thin Mints

It is that time of year, Girl Scout Cookie Time! Every time I go to the grocery store I have a hard time walking away from the sweet little girls selling those delicious Thin Mint cookies. This weekend I was craving some chocolate mint cookies and remembered an old recipe a girlfriend and I made awhile ago, homemade Thin Mints! They are so easy and very addicting:)

1 - 10oz. bag of Andes Creme de Menthe Baking Chips
1 - Sleeve of Ritz Crackers {about 30 crackers}

1. Melt the entire bag of Andes mints in a double boiler or shallow saucepan on low heat, stirring continuously. Do not fill pan to high with water.
You do not want the water to touch the bottom of the other pan.

2. One (or a few) at a time, dip the crackers into the melted chocolate, using tongs flip
them over so all sides are covered.

3. Remove and place on a baking rack. Allow cookies to cool for 30 minutes or until hard.
4. Transfer to a baking sheet or pretty plate and store in the fridge.

5. Pour yourself a glass of milk. Dip. Enjoy!

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