- 24 ounces milk or dark chocolate candy coating
- 1-1/2 teaspoons peppermint extract
- 60 Ritz crackers
- 2 ounces white candy coating, melted
- Optional decorations: chopped Andes mint candies, crushed spearmint candies and green colored sugar
- In a microwave, melt chocolate candy coating; stir until smooth. Stir in extract.
- Dip crackers in chocolate candy coating; allow excess to drip off. Place on waxed paper; let stand until set.
- Drizzle tops with white candy coating; decorate as desired. Let stand until set. Store in airtight containers. Yield: 5 dozen.
Originally published as Easy Mint Thins in Cookies & Candies Bookazine 2014, p118
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