Go Back
–+ servings
Homemade Thin Mints

Ritz Cracker Thin Mints

5 from 1 vote
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 2 minutes
Chill Time: 30 minutes
Total Time: 42 minutes
Servings: 35 Servings

Description

Two-ingredient homemade Thin Mints made by dipping Ritz crackers in melted Andes mint chocolate. No baking required.

Ingredients 

  • 35 Ritz crackers, 1 sleeve
  • 10 ounces Andes Crème de Menthe baking chips, (about 1⅔ cups)
  • 1 teaspoon coconut oil, optional

Instructions

  • Line a baking sheet with parchment or wax paper.
  • Microwave the Andes chips in a microwave-safe bowl for 30 seconds. Stir, then heat in 15-second bursts, stirring each time, until smooth. Stir in coconut oil if using.
  • Drop a cracker into the chocolate, flip it with a fork, then lift it out and tap off the excess.
  • Place on the lined baking sheet. Repeat with the remaining crackers.
  • Refrigerate about 30 minutes, until the chocolate is completely set.

Equipment

  • Baking Sheet
  • parchment or wax paper
  • Microwave-safe bowl
  • Fork

Notes

Store airtight up to 1 week at room temperature, 2 weeks refrigerated, or 3 months frozen. Andes Crème de Menthe candies can replace the chips.

Nutrition

Serving: 1ServingCalories: 58kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.03gSodium: 31mgPotassium: 4mgFiber: 0.3gSugar: 5gCalcium: 13mgIron: 0.1mg