Introduction: Thin Mint Cookies
1 box Ritz regular crackers (the salted ones)
1 1/2 lb. Dark Chocolate (you can use White Chocolate if you want)
1 tsp Paramount Crystal
1 dram Peppermint
Sprinkles (if you want them)(be sure to do this while they are still wet. I usually do about 5 to 10 cookies before I put the sprinkle on them)
Prepare work area by covering cookie sheet with parchment paper. Place chocolate and paramount crystals in a microwaveable bowl and heat for 2 minutes. Remove and place on a hot pad. Stir with a spoon till smooth.
Pour dram of peppermint in and stir till blended. Using a two prong or three prong fork dip a Ritz cracker into the chocolate turning over to coat. Tap fork on bowl three times to remove excess chocolate and SCRAPE bottom of fork on edge of bowl to remove the rest of the excess chocolate. Place on prepared cookie sheet and sprinkle with Sugar Sprinkles. Continue until cookie sheet if full. Place in refrigerator until the chocolate is set (about 5 minutes). Remove cookie sheet from frig and place Cookies in a air tight container until ready to use.
Do not refrigerate after making the cookies as the chocolate color will change.
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