Ritz Cracker Thin Mints
These Ritz Cracker Thin Mints are easy no-bake treats with buttery crackers, minty chocolate frosting, a crisp chocolate coating, and chopped Andes mints. They deliver a sweet-salty Thin Mint-style crunch with only simple store-bought ingredients.
Ingredients
- 80 Ritz crackers 4 sleeves, divided
- 1 container chocolate frosting
- 1 teaspoon mint extract
- 12 ounces chocolate chips preferably good-quality; milk, semi-sweet, or dark chocolate
- 1 cup Andes mints finely chopped
Instructions
- Stir the chocolate frosting and mint extract together in a bowl until fully combined and evenly minty.
- Lay out 40 Ritz crackers with the bottoms facing up.
- Spread a modest layer of the chocolate-mint frosting over the bottoms of the 40 crackers, then place the remaining 40 crackers on top to make sandwiches.
- Place the chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring well after each round, until the chocolate is melted and smooth.
- Using a fork, dip one cracker sandwich into the melted chocolate until fully coated, then lift it out and let the excess chocolate drip back into the bowl for a few seconds.
- Place the coated cracker sandwich on parchment paper and immediately sprinkle a small amount of finely chopped Andes mints over the top before the chocolate begins to set.
- Repeat dipping and topping with the remaining cracker sandwiches, briefly microwaving and stirring the chocolate again if it becomes too thick.
- Once all 40 cookies are coated and topped, refrigerate them for at least 30 minutes, or until the chocolate coating is firm.
Notes
Store the cookies in an airtight container at room temperature or in the refrigerator for up to 1 week; refrigeration gives them a firmer, crisper bite. If stacking, layer parchment paper between the cookies. For longer storage, freeze in an airtight container and thaw on the counter before serving. No reheating is needed.
Nutrition
Calories: 150kcal
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