Chocolate chip cookies are so last year. Leave these chocolatey, minty taste sensations out for Santa and just see what he puts under your tree.
What You Need
Original recipe yields 12 servings
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, slightly cooled
1/4 tsp. peppermint extract
36 RITZ Crackers
1 candy cane (6 inch), crushed
Add To Shopping List
Let's Make It
Mix chocolate and extract.
Dip crackers in chocolate mixture, turning to evenly coat both sides of each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.
Refrigerate 30 min. or until chocolate is firm.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Chocolate-Peanut Butter "Cookies"
Omit peppermint extract and candy cane. Spread each cracker with thin layer of creamy peanut butter before dipping in the melted chocolate.
How to Crush Candy Cane
Place candy cane in resealable plastic bag; seal bag. Roll rolling pin over bag to crush the candy.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.