Chocolate Thin Mints

Chocolate Thin Mints

2 sleeves Ritz Crackers
3 candy canes, crushed
1 bag Andes Mints baking chips (in baking section)

Microwave half of the bag of Andes mints in small microwaveable bowl for about 30 seconds, stir, then another 30 seconds. Stir until melted. Dip crackers in melted chocolate, completely coating cracker with chocolate. Remove with tongs and shake off the excess. Place on wax paper-covered baking sheets. Sprinkle with crushed candy canes after you place them on wax or parchment paper. Let completely dry or refrigerate for 30 minutes. Repeat with second half of chocolate.

These are so yummy. My friend Summer made these for a cookie exchange a couple years ago and I loved them. I made them for a cookie exchange at Callie's preschool. They are so easy.