The Internet has gone nutso over this Chicagoist post featuring a recipe for DIY Thin Mints. And for good reason. Thin Mints all year round? Yes, please. But the cookies, while surely delicious, look like they take some time to make. I've got an even easier recipe. It's the cheaters' way, but the results are just as impressive and tasty. All you need are two ingredients . . .
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A roll of Ritz Crackers and a bag of Andes Mints!
The recipe is not my own–it's something that's been passed along from friend to friend–and there are variations out there (Nilla Wafers! Chocolate almond bark!), but the basics are the same.
1) Melt a bag of Andes mints in a double boiler or shallow saucepan on low heat, stirring continuously.
2) One (or a few) at a time, dip the crackers into the melted chocolate, flipping them over so all sides are covered.
3) Remove and place on a baking sheet lined with waxed or parchment paper.
4) Place the crackers in the fridge for 5 to 10 minutes to set.
That's it! I–dare I say it–like this version better the original Thin Mints. I think it's the saltiness of the Ritz Crackers. Just like Girl Scouts' version, they're gone way too fast.
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