Ritz Mints Recipes

Steps:

• Line baking sheets with parchment paper and set aside.
• In a heatproof bowl, set over (but not touching) simmering water, melt chocolate wafers. Stir with a slotted spoon. Dip each cracker into melted wafers, using tweezers or your fingers, until fully coated. Transfer to prepared baking sheets.
• Let stand until coating has set and is no longer glossy, 20 to 30 minutes. Tip: Dark Cocoa Mint-flavored Melting Wafers can be purchased atwilton.com or your local baking/craft specialty store.

Steps:

• Using a double boiler method, melt the chocolate coatings over hot tap water for 15 - 20 minutes. Stir . Do not cook or get water into the chocolate.
• After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
• Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
• In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray. Place crackers in single layer in pan.
• In 2-quart saucepan, cook and stir butter, sugar and salt over medium heat until butter is melted. Heat to boiling, stirring frequently. Boil 7 to 9 minutes longer, stirring frequently, until light brown color. Remove from heat. Add vanilla; stir until blended. Immediately pour mixture evenly over crackers in pan; spread to cover.
• Bake 13 to 15 minutes or until bubbly and brown in color. Sprinkle chocolate chips on top of cracker mixture. Let stand 5 minutes. Spread chocolate evenly over cracker mixture. Sprinkle with candy sprinkles. Cool completely, about 2 hours or until chocolate is set. Break into pieces. Store covered in refrigerator up to 1 week.

Steps:

• MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
• DIP crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.
• REFRIGERATE 30 minute or until chocolate is firm.
• Chocolate-Peanut Butter Cookies.
• Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.

Steps:

• Place crackers on a lightly greased aluminum foil-lined jellyroll pan.
• Bring butter and brown sugar to a boil in a saucepan, stirring constantly.
• Cook 3 minutes, stirring often.
• Pour over crackers.
• Bake at 350 degrees for 5 minutes. Turn off oven.
• Sprinkle crackers with chocolate morsels and let stand in oven for 3 minutes or until chocolate melts. Spread evenly over crackers.
• Top with pecans and white chocolate.
• Cool completely and break candy into pieces.
• Store in refrigerator.