These cookies have been a favorite of ours for several years. I make them at Christmastime to go along with our other cookies. They taste just like Girl Scout Thin Mints but the secret is that they are made using Ritz crackers for the "cookie". They also hold up great in lunch boxes.
Chocolate Mint "Cookies"
Chocolate Almond Bark
Cover a small baking sheet with foil and set aside.
I found it easiest to work with 4 blocks of chocolate at at time with this recipe. That way you don't have to keep melting the chocolate over and over.
Melt 4 blocks of chocolate in a double boiler or in a microwave-safe dish in the microwave. For convenience, I used the microwave. To melt the chocolate, cook chocolate on "high" for one minute at a time, stirring well after each minute, until the chocolate is completely melted.
For the extract, start by stirring in 4 drops of mint extract into the chocolate. Do a taste test to see if the mint taste is strong enough for your liking. I added about 4 more drops of mint to our chocolate because we like it. Don't take my word for it, after the first 4 drops, stir in just two drops at a time until you are happy with it.
Dip one Ritz cracker at a time into the chocolate. Cover the cracker completely, scraping off excess chocolate and then lay on the foil. Once the tray is full, pop it into the freezer for a minute.
Remove the tray. Dip the crackers a second time, again laying the crackers back onto the tray. Place the tray back into the freezer for two minutes or until the chocolate is completely dry.
Store in a sealed plastic container. These cookies are best eaten within 2 days.