Crispy Mint Thins (Ritz Crackers)

The following recipes are the most simplest recipes, yet one of them is another version of a famous cookies that we all love; Girl Scout Thin Mints. This will be a popular recipe at Christmas time with the colored candies crushed on top. What's so hard to put chocolate on top of Ritz crackers and then crushed colorful peppermint candies on top..?? I will say...nothing. You will appreciate that crispy chocolate treat later. Ingredients 1 pkg (8 squares) baker's semi-sweet chocolate, melted, slightly cooled 1/4 tsp peppermint extract 1 sleeve ritz crackers (36 crackers) 1 candy cane (6 inch), crushed Directions 1 MIX chocolate and extract. 2 DIP crackers in chocolate mixture, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy. 3 REFRIGERATE 30 min. or until chocolate is firm.

Grasshopper Mint Chocolate Bark

I found some fantastic recipes over the weekend... or, I should say mouth watering recipes that wanted me to bake right on the spot.  They say that you shouldn't go to the store on a empty stomach.  I can say the same when looking at decadent desserts on the internet. 

If these sweet decadent desserts don't make you salivate, you're a better person than me.  I was in Pinterest over the weekend, I'm sure everybody knows that site, and if your like me you can get carried away browsing hours on end without leaving the site.  Don't hate me when you see these candy recipes that I posting.  When I saw them it gave me ideas what to make over the holidays.

16 ounces white chocolate, finely chopped

1 teaspoon mint extract (NOT peppermint), optional

Green food coloring

16 ounces semisweet chocolate, finely chopped

1 box (4.67-ounces) Andes Crème de Menthe Thins, unwrapped and coarsely chopped

1. Line a baking sheet with parchment paper and set aside.

2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.

3. Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.

4. Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the white chocolate layer and spread evenly over top. Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.

5. Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks.