Thin Mints

This entry needs to be edited.

Home made Thin Mints

Makes about 1-1/2 dozen cookies

18 Ritz Crackers

1 Cup Semi Sweet Chocolate chips

1 tablespoon vegetable shortening
3/4 teaspoon peppermint extract

Prepare a baking sheet by lining it with parchment paper or wax paper, set aside. Clear
out a spot in your refrigerator or freezer to fit the baking sheet.

In a shallow microwave safe bowl, combine chocolate chips and shortening and heat for
10 to 15 second bursts until chocolate is very smooth.

To the melted chocolate add 1/2t peppermint extract and stir. If you prefer it mintier, add
another 1/4 t. Different brands have different strengths.

Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the
underside with a fork, allowing excess chocolate to drain off through the tines. Place
cracker on parchment and repeat with remaining crackers. If necessary, re-heat the
chocolate in 10 and 15 seconds bursts if it gets too firm. After all crackers have been
dipped, place baking sheet in refrigerator or if you want to speed it up put in freezer/
These can be kept in freezer for 3 to 6 months successfully.