Ritz Thin Mints
You're going to love this easy, no-bake Ritz Thin Min cookie recipe! It's a salty Ritz cracker dipped in melted chocolate and peppermint, then placed in the fridge to set. Every bite is sweet, salty, and crunchy, with a touch of peppermint. They taste like the real thing, with minimal time and effort!
Servings: 45 cookies
Equipment
- Large baking sheet
- Parchment paper
- Tall glass bowl or measuring cup
Ingredients
- 16 ounces (2 3/4 cups; 454g) semi-sweet chocolate chips or chocolate bar roughly chopped
- 2-3 teaspoons refined coconut oil or shortening
- 1 1/2 teaspoons peppermint extract
- 1 1/2 sleeves Ritz crackers (about 45 crackers)
Instructions
- Line two large cookie sheets with parchment paper.
- Add the chocolate and 2 teaspoons of coconut oil to a medium microwave safe bowl or tall glass measuring cup. Microwave on high in 30-second increments, stopping to stir between each. Continue melting until the chocolate is nice and smooth. Stir in the peppermint extract until combined. Add up to an additional teaspoon of coconut oil to get a smooth consistency that will evenly coat the crackers.
- Place a cracker upside down in the melted chocolate and use a fork to flip the cracker over, pushing it into the chocolate gently, to make sure the sides of the crackers are covered. Lift the cracker out of the chocolate and gently shake to help the tops settle and smooth then drag the bottom across the edge of the glass or bowl to get rid of any excess chocolate from the bottom.
- Transfer to the prepared baking pans and repeat with all of the crackers. Transfer the chocolate to a smaller dish if needed as you get to the end of the crackers.
- Chill in the freezer for 15 minutes until the chocolate is set.
- Serve immediately or store in an airtight container for a week or in the freezer for up to 6 months. Enjoy directly from frozen.
Video
Nutrition
Serving: 2thin mints | Calories: 68kcal | Carbohydrates: 8.6g | Protein: 1g | Fat: 3.8g | Sodium: 29.1mg | Fiber: 0.8g | Sugar: 6g