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)
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
