Minty Ritz Cookies
Love this recipe...it's a nice headstart on the Girl Scout cookie season for all those thin mint fans, and I make them every Christmas to share with friends and family. Thanks to a great friend from my MOPS group in Utah....
1 box ritz crackers from freezer
(no salt or a hint of salt) Place in the freezer for at least 30 minutes prior to dipping)
24 oz almond bark
24 oz chocolate chips
3 tsp peppermint extract
Place the almond bark in a microwave-safe bowl (i use my classic batter bowl from Pampered Chef). Microwave the bark for 2 minutes. Do Not Stir! Combine the chocolate chips in the bowl with the bark and microwave for another 2 minutes. Remove from microwave and stir in 3 tsp peppermint extract and stir until the almond bark is smooth and creamy.
Place wax paper on a cookie sheet and dip the crackers then place on the cookie sheet. When the sheet is full place in freezer until set about 10 minutes. Transfer to ziplock bag and store in freezer until serving or giving away.
Note: You can also top with crushed peppermint candies while the chocolate is still wet.
1 box ritz crackers from freezer
(no salt or a hint of salt) Place in the freezer for at least 30 minutes prior to dipping)
24 oz almond bark
24 oz chocolate chips
3 tsp peppermint extract
Place the almond bark in a microwave-safe bowl (i use my classic batter bowl from Pampered Chef). Microwave the bark for 2 minutes. Do Not Stir! Combine the chocolate chips in the bowl with the bark and microwave for another 2 minutes. Remove from microwave and stir in 3 tsp peppermint extract and stir until the almond bark is smooth and creamy.
Place wax paper on a cookie sheet and dip the crackers then place on the cookie sheet. When the sheet is full place in freezer until set about 10 minutes. Transfer to ziplock bag and store in freezer until serving or giving away.
Note: You can also top with crushed peppermint candies while the chocolate is still wet.
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