Let’s talk about these easy minty treats.
Thin Mints, the most popular Girl Scout cookie year after year, for a reason. I remember finding a surprise box of these cookies almost every summer while helping my mom defrost the freezer. It was like a culinary treasure hunt, sorting through all the boring bags chicken breasts and frozen vegetables, to find an unopened box of long forgotten Thin Mint cookies at the back of the frosty freezer.
That’s right, the humble Ritz cracker is the base of this flaky treat. Melt up chocolate chips and butter, add a little (not too much) peppermint extract and dip away.
Coating these crackers in a liberal dose of chocolate and butter makes them the perfect bite of sweet, crunchy, and salty.
Buy a box of these crackers, grab some chocolate chips, and make these bites of minty goodness and maybe eat almost all of them yourself (not that I did that…). Did I mention these are also vegan AND no bake?!
Homemade Thin Mints
inspired by Averie Cooks
Makes about 1 1/2 dozen cookies
1 cup semi-sweet chocolate chips, melted
1 tablespoon butter (or butter substitute)
3/4 teaspoon peppermint extract
Prepare a baking sheet by lining it with parchment paper or wax paper; set aside.
In a microwave-safe bowl, combine chocolate chips and butter, heat in microwave for 1 minute (but make sure you keep an eye on it!) or until melted.
To the melted chocolate add 1/2 teaspoon peppermint extract and stir.
Add a 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 fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in 10 to 15 second bursts if it starts getting too firm for smooth dipping. After all crackers have been dipped, place baking sheet in refrigerator.
Keep in refrigerator or freezer for up to 3 weeks.