I love how these no-bake minty treats come together with just two ingredients—Ritz crackers and melted Andes mints—for a quick, crisp, chocolatey snack that tastes like Thin Mint cookies. They're perfect for holidays or whenever a sweet bite calls!

Why You’ll Love This Recipe

I find this recipe irresistible because it's so effortless—just melt and dip. The combo of salty crunch and cool mint chocolate hits all the right notes, and they're ready in under half an hour with minimal clean-up.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ritz crackers (about one sleeve, roughly 35 crackers)
Andes mints or Andes baking chips (2 cups)

directions

I lay out parchment paper or a silicone mat on a baking sheet.
Then I melt 2 cups of Andes mints in a microwave‑safe bowl, heating 30 seconds at a time and stirring until completely smooth.
Using a fork, I dip each Ritz cracker into the melted chocolate, allow the excess to drip off, then place them on the lined sheet.
I let them set at room temperature for about 15–30 minutes, or place them in the fridge to speed it up.

Servings and timing

Yield: about 35 cookies
Prep time: 10 minutes
Set time: 15–30 minutes
Total: 25–40 minutes

Variations

I’ve made these with gluten‑free crackers for a GF-friendly version and they turned out great.
If I don’t have Andes mints, I use semi‑sweet chocolate chips with a little peppermint extract.
Sometimes I top them with crushed peppermint, sprinkles, or a drizzle of white chocolate to dress them up for the holidays.

storage/reheating

I store them in an airtight container layered with parchment paper. They stay fresh at room temperature for up to 5 days, or in the fridge for about 2 weeks. I’ve also frozen them for up to 3 months with good results. No reheating needed—just let them come to room temp or enjoy straight from the fridge.

FAQs

How can I make these gluten‑free?

I just substitute the regular Ritz crackers with a gluten‑free version. Everything else stays the same.

Can I use another chocolate besides Andes mints?

Yes, I’ve used semi‑sweet chocolate chips with peppermint extract and they taste very close to Thin Mints.

How do I avoid the crackers cracking while dipping?

I dip them gently using a fork and tap off the extra chocolate carefully so they don’t break.

What’s the best way to store leftovers?

I layer them with parchment in an airtight container. They’re fine at room temperature, but I prefer storing them in the fridge or freezer to keep them extra crisp.

Can I add toppings like sprinkles?

Absolutely. Right after dipping, I like to add crushed candy canes, festive sprinkles, or even a little sea salt for a fancy touch.

Conclusion

These Ritz Cracker Thin Mints are one of the easiest and most delicious treats I make. The combo of salty cracker and cool minty chocolate is seriously addictive. Whether it’s for the holidays or just a fun no-bake snack, I always keep this recipe on hand for a quick sweet fix.

Ritz Cracker Thin Mints

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Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 25–40 minutes
Yield: 35 cookies
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These easy no-bake Ritz Cracker Thin Mints combine the salty crunch of Ritz crackers with smooth, minty chocolate for a treat that tastes like classic Thin Mint cookies.

Ingredients

Ritz crackers (about one sleeve, roughly 35 crackers)
Andes mints or Andes baking chips (2 cups)

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Instructions

Lay out parchment paper or a silicone mat on a baking sheet.
Melt 2 cups of Andes mints in a microwave-safe bowl, heating 30 seconds at a time and stirring until completely smooth.
Using a fork, dip each Ritz cracker into the melted chocolate, allow excess to drip off, then transfer to the lined sheet.
Let them set at room temperature for about 15–30 minutes, or place in the fridge to speed up setting.

Notes

Use gluten-free crackers for a GF-friendly option.
Try semi-sweet chocolate with peppermint extract if Andes mints aren't available.
Top with crushed peppermint, sprinkles, or white chocolate drizzle for extra flair.
Store in an airtight container layered with parchment for up to 5 days at room temp, 2 weeks in the fridge, or 3 months in the freezer.