Mint Thins

Chocolate chip cookies are so last year. Leave these chocolatey, minty taste sensations out for Santa and just see what he puts under your tree.

Prep: 20 min | Yield: 3 dozen or 12 servings, three coated crackers each

Ingredients

• 1 package (8 squares) Baker's Semi-Sweet Baking Chocolate
• 1/4 teaspoon peppermint extract
• 1 sleeve Ritz Crackers (36 crackers)
• 1 (6-inch) peppermint candy cane, crushed

Instructions

1. Microwave chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
2. Dip crackers into melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate.
3. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.
4. Refrigerate for 30 minutes or until chocolate is firm.

Notes

Chocolate-Peanut Butter Cookies: Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.

Nutrition

Per serving: Calories 140 Total fat 8g Saturated fat 4g Cholesterol 0mg Sodium 80mg Carbohydrate 19g Dietary fiber 2g Sugars 10g Protein 2g

Vitamin A 0% DV Vitamin C 0% DV Calcium 2% DV Iron 6% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company