Ingredients:
- Ritz crackers
- Andes mint chips (the kind you find in the baking isle)
Directions:
- Empty the bag of Andes mints into a shallow saucepan.
- Heat on low (this is key), stirring continuously until all of the chips are melted & smooth.
- Drop a few Ritz crackers in the melted chips, turn over with a fork and turn once more (just until all sides are covered.)
- Remove and place on a baking sheet lined with wax paper.
- Place the dipped crackers in the fridge for 5-10 minutes to set.
- Store in an airtight container.
Notes:
- One bag of Andes Mint Chips will do approximately two sleeves of Ritz.
- Once the cookies are set, they don't need to be stored in the fridge. However, we love to leave them in the freezer for a summertime snack!
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