Reviewed: Dec. 21, 2007

I used mint chips and melted in microwave. These turned out great and tasted like thin mints.

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NELLIEJA

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Dec. 21, 2007

These are so good and are very easy to make!! It’s hard to believe they are made with Ritz crackers. Like other reviewers, I used Andes Crème de Menthe baking chips and reduced sodium crackers. I also cooled them on wax paper and they came right up once the chocolate hardened. Everyone who ate my cookies gave rave reviews. Thank you for sharing your wonderful recipe!

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Allison C.

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2007

Yum! I followed the recipe to the T except I couldn't find peppermint extract and had to settle for mint extract. I did have to use more of that so I'll keep searching until I find the peppermint! Thanks so much for sharing!

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BREN1226

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Greenfield, Wisconsin, USA

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Reviewed: Dec. 18, 2007

While this recipe was delicious it was extremely messy and still difficult to handle even when using a fork. This will probably be a one-two time a year recipe. I used milk chocolate chips and top off with sugar crystal sprinkles.

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Dec. 17, 2007

Easy enough but would have been way better with semi-sweet or even milk chocolate

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Jax

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Reviewed: Dec. 17, 2007

Superb! I made these for my annual cookie exchange party and they were a hit. This is incredibly easy. I've been searching for chocolate wafers with no luck but several people said they liked the buttery taste of the Ritz cracker with the mint chocolate. This is a keeper!

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MCCOMBSS

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Reviewed: Dec. 17, 2007

These were very easy and tasted like thin mints. I made a small first batch with semi sweet chips and extract to make sure the extract wouldn't seize the chocolate. When it worked, I made a bigger batch and melted a little paraffin wax in the chips. The wax made all the difference in the dipping. The second batch was smooth and presentation worthy. I added some red/green sprinkles, etc for Christmas. Easy cookie to add to holiday baking.

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kellyd

Home Town: Kansas City, Missouri, USA

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Reviewed: Dec. 15, 2007

If your chocolate is too thick, add a small amount of vegetable oil or Crisco. And don't even try to make these if you don't have wax paper... I did and it was a mess. A delicious mess, but a mess nonetheless.

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sarah

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2007

These tasted really good but I only got about 50 cookies. I need some tips on how to dip these.

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Tanya

Cooking Level: Intermediate

Home Town: Hopedale, Illinois, USA

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Reviewed: Dec. 13, 2007

How crazy is this recipe?!? I can't believe I can make Thin Mints! With Ritz! LOL! I did as others suggested, using Andes creme de menthe baking chips. But, I do like my chocolate a little darker so I added 1/2 cup semi-sweet mini chips as well. I also made mine in small batches by melting about a half cup of chocolate in a custard cup in the microwave for 30 seconds. Because the small amount of melted chocolate stayed warm as I dipped my crackers, each cookie came out looking like a perfectly smooth thin mint. Thank you for this recipe!

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spicegrrl

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Arvada, Colorado, USA

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Reviewed: Dec. 12, 2007

I tried this recipe and I just couldnt seem to get the chocolate to mint ratio correct.. I checked the other reviews and some tried melting the andies choc candies.. I tried this and it was perfect!! Soo yummy and everyone loves them!!

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Alecia Brangan

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Reviewed: Dec. 11, 2007

Wow! I made these with my residents (I'm an Activity Director for Assisted Living) and I had to make two batches! No one could believe that you made these with crackers and how incredibly easy they were! Those "other" thin mint cookies are a great fund raiser, but these are way better and cheaper! Thanks for the recipe!

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Joanne

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Reviewed: Dec. 7, 2007

These are fantastic for what they are! I was really worried about them being too salty so I brushed them off a bit before dipping. The mini Safeway next to my place had no bittersweet chocolate so I used semisweet chips. The BF said he was very impressed! They didnt take that long either, eeze a pan while you microwave the chocolate for three minutes stirring half way through and youre good to go!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Reviewed: Dec. 7, 2007

These are so good! I only made a few to test it out (using low sodium ritz and melted Andes baking pieces), and I will definitely be making more. We gobbled them up in a matter of minutes.

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Lisa L.

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Springville, Utah, USA

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Reviewed: Dec. 4, 2007

Our family loved these super easy cookies! I found a similar recipe that called for 1 1/2 pounds chocolate (almondbark melted in the microwave per package directions)and 1/4 tsp peppermint oil and 72 ritz crackers. The results were messy but delicious. Next time I will try our fondue pot to keep chocolate from getting hard.

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Lisa S.

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Reviewed: Dec. 2, 2007

I had high expectations and these were even better than I expected! SO easy to make and yummy! Thank you!

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Lisa

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Reviewed: Dec. 1, 2007

These were easy to make and taste great. I didn't have the right chocolate on hand, but really want them for my son's birthday party tomorrow. I used a milk chocolate candy kit I had on hand, and they still came out great. The kit had white chocolate in it too, so I melted some and drizzled it over the top of half of them for a decorative touch. Then I added peppermint to the leftover white chocolate and dipped some more crackers. (I love white peppermint chocolate this time of year :) ) I cannot wait to hear what my guests have to say when they taste these!

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Pam Y

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Reviewed: Nov. 30, 2007

I am rating this 5 stars due to the change from Ritz crackers to chocolate graham crackers. Of course they didn't look as pretty as the round Ritz, but the crunch and taste really was like the Girl Scout cookies. I just wish there was round chocolate wafers that I could use. I couldn't find any in the cookie isle. I made these as an extra cookie for Thanksgiving and they were a hit.

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deerefam4

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 29, 2007

These crackers are SUPERB!! I took the advice of others and just used the Andes Creme de Menthe chips. I melted one, 10 oz. bag and it made 70 crackers. I found snowflake shaped Ritz crackers and used them. I drizzled the tops with some melted white chocolate chips and sprinkled crushed candy canes on that. I just laid a piece of waxed paper on the counter top and placed the chocolate dipped crackers on that to set up. It worked perfectly and they came right off of the paper. THANKS for a great, EASY recipe!!

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Lana

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Nov. 26, 2007

I made these, thinking my family would enjoy them. Little did I realize my husband had a potluck lunch at work the next day! Oh, well... He said they disappeared in less than an hour. I used a bag of dark chocolate melts (12 ounces), a couple teaspoons of peppermint extract (I think it was getting old, it seemed weak to me!), and only 40 crackers. The chocolate was a little thick, and the extract DID make it harden a bit, so I added some Crisco shortening which helped thin it out too! He said they were super-minty the next day - my bad! - but that they were awesome. Next time, I will add some shortening to the chocolate from the start to help thin it out, and I'll use the suggested amount of extract. :) Or some peppermint chips as I forgot I had some! Thanks for sharing, Kim!

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