I have a simple holiday recipe that I got from a Kraft Foods magazine. These things are right up there with chocolate covered oreos and Girl Scout Thin Mints. I just ate one of each kind and the last two are calling my name... but I just worked out and I should save them for Kevin, so I'm trying to resist.
Mint Thins 
Prep Time: 20 min
Total Time: 20 min
Makes: 3 doz. or 12 servings three coated crackers each
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate (I used chocolate chips)
1/4 tsp. peppermint extract (I left this out b/c I didn't have any and they still taste great)
1 sleeve RITZ Crackers (36 crackers)
1 peppermint candy cane (6 inch), crushed or round peppermint candies
MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
DIP crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.
REFRIGERATE 30 min. or until chocolate is firm. (They are pretty melty on your fingers out of the fridge, but I left mine uncovered on the counter overnight and they were better to handle.)
You can also leave out the mint and put peanut butter on the Ritz before dipping. I mix a little powdered sugar in with the peanut butter to make it taste closer to a Reece's.
PS. If you are in my MOPS small group, I'm probably bringing these to our exchange : )
Friday, November 30, 2007
Christmas recipe
Posted by Margaret at 10:49 AM
Subscribe to:
Post Comments (Atom)
2 comments:
They look tasty! How do you dip them? Just with your fingers? How does it stick on the part where your fingers are?
Very carefully... and messily ; )
I also just laid some in the chocolate, spooned more chocolate on top, and then used a fork to lift it out.
Post a Comment