Sunday, December 16, 2012

No-Bake Mint Thins

8 oz Baker's Semi-Sweet Chocolate, melted according to package directions
1/4  tsp peppermint extract
24 Ritz crackers
1 candy cane, crushed

1. Mix extract into melted chocolate. Line cookie sheet with waxed paper.

2. Dip crackers into chocolate, turning evenly to coat both sides. Carefully scrape off excess chocolate. Place in single layer on lined cookie sheet.; sprinkle with crushed candy cane.

3. Refrigerate 30 minutes or until chocolate is firm.

Makes 24 cookies.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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