When it comes to dipping the crackers into the chocolate, I use my little pinchy metal kind of tongs– I just have to not ‘grab them too tightly’ or I’ll break the edge off the cracker.
- 1 of 10 oz. bag of Andes Creme De Menthe Baking Chips*
- 1 tube of Ritz crackers
- Melt the baking chips in the microwave, stirring at minute intervals until melted and smooth. (Watch carefully.)
- Line a cookie sheet with foil (or waxed paper, or Saran Wrap).
Dip Crackers into melted minty chocolate chips until they are covered, let drip for a few seconds, wipe extra off bottom side on bowl edge, and put on lined cookie sheet, making sure they do not touch. If you are particular about ‘presentation’, you can take a sharp knife and trim excess chocolate from around the edges after they cool.
*In the past, I’ve melted the same amount of Ghirardelli semi-sweet chocolate chips to which I added a few squares of the Andes Mint candy pieces and that works, too.
Kids LIKE sprinkles and these can be added right after the cracker is dipped…
Source Recipe: http://milkmaidrecipebox.blogspot.com