“These look really festive! There is also a variation for Chocolate and peanut butter thins.”
READY IN:
20mins
YIELD:
35 cookies
UNITS:
US

Ingredients Nutrition

  • 8 ounces BAKER'S Semi-Sweet Chocolate
  • 14 teaspoon peppermint extract
  • 36 Ritz crackers
  • 1 peppermint candy cane, crushed (6 inch)

Directions

  1. MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
  2. 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.
  3. REFRIGERATE 30 minute or until chocolate is firm.
  4. Chocolate-Peanut Butter Cookies.
  5. Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.

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