Vegan Thin Mints Made with RITZ Crackers

• Baking & Spices

  • 1 1/2 tsp Peppermint extract
  • 2 cups Semi-sweet chocolate chips
  • 2 tbsp Shortening

• Snacks

  • 1 About 36 ritz crackers

Found on 40aprons.com

Description

Ingredients

• about 36 RITZ Crackers
• 2 cups semi-sweet chocolate chips
• 2 tablespoons shortening
• 1½ teaspoons peppermint extract

Directions

• In a medium microwave-safe bowl, combine chocolate chips and shortening. Microwave at full power for 60 seconds then stir. Continue microwaving in 30-second bursts and stirring after each round, until chocolate and shortening are totally melted and very smooth (dont over-microwave!). Stir in peppermint extract.
• Line a cookie sheet with parchment paper. Dip individual RITZ Crackers in the chocolate-mint mixture, turning over with a fork until totally covered. Lift out of chocolate-mint mixture and allow excess to drip off, scraping the bottom of the fork against the edge of the bowl for a smoother edge to the cookie. Carefully ease off of fork using another fork to push the cookies edge. Repeat until all crackers are used, then put the cookies in the freezer for about 10 minutes, or until chocolate shell is hardened.
• If chocolate-mint mixture is no longer very melted, microwave for a few seconds at a time, stirring in between each round. Scrape remaining chocolate-mint mixture into a small plastic bag and snip off the edge. Remove cookies from freezer and place on a wire cooling rack then place rack and cookies on parchment-lined cookie sheet. Snip off the edge of the plastic bag and drizzle the chocolate-mint mixture over the top of the cookies. Return to the freezer for a few minutes, until hardened, then remove from wire cooling rack.
• Keep in refrigerator or freezer for best results.