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  • 35 Ritz crackers (about one sleeve)
  • 2 cups Andes Mints, or baking chips

It, you may like it Salisbury Steak Garlic Mash Potatoes Mushroom


  • Line two cookie sheets with parchment paper and set them aside.
  • Place the Andes mints in a microwave-safe bowl and heat for 30 seconds. Stir well and reheat 15 more seconds if needed. Continue stirring and heating in 15-second increments until melted.
  • Working with one cracker at a time, use a fork to dip each cracker in the melted chocolate and then allow the excess chocolate to drain off. Place the chocolate-covered cracker on the prepared cookie sheets.
  • Allow setting for 15-30 minutes before enjoying, or for 2 hours before storing.
  • Trust me! You’re missing a lot if you haven’t joined this group yet Momma’s Home Cooked



By KhaliL