Ritz Cracker Thin Mints

Why You’ll Love This Recipe

I love how unbelievably simple this recipe is. No baking, no fancy tools—just melting chocolate and dipping crackers. The sweet, minty chocolate pairs perfectly with the salty crunch of the Ritz crackers, creating a spot-on dupe of classic Thin Mints. Whether I’m making treats for a crowd or need a quick dessert for a weeknight, this recipe always comes through.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box Ritz crackers

• 2 cups Andes Mints (I use Creme de Menthe Thins or baking chips)

Directions

1. I start by lining two cookie sheets with parchment paper or silicone mats and setting them aside.

2. Then, I place the Andes Mints in a microwave-safe bowl and heat them for 30 seconds. I continue heating in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth.

3. I dip each cracker into the melted chocolate, turning to coat it evenly.

4. Once coated, I place the crackers on the prepared cookie sheet and repeat with the remaining crackers.

5. I let them dry completely. They can air-dry at room temperature for 1–2 hours or set in the fridge for 15–30 minutes for faster results.

Servings and timing

This recipe makes 48 thin mints and takes only 15 minutes to prep, with a total time of 45 minutes including setting time. It’s quick enough to make on short notice but special enough to serve at any event.

Variations

• Use different mints: I’ve used mint chocolate chips or peppermint bark pieces when Andes Mints aren’t available.

• Add toppings: Before the chocolate sets, I sprinkle crushed candy canes, sea salt, or festive sprinkles on top for extra flair.

• Try other crackers: For a slightly different twist, I’ve used butter crackers or round graham crackers.

• Double chocolate: Sometimes I add a drizzle of white chocolate over the top once the mint layer sets.

• Vegan option: I use dairy-free mint chocolate and vegan-friendly crackers if I’m serving a plant-based crowd.

Storage/Reheating

Once set, I store the Thin Mints in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks. If I’m making them ahead, I also freeze them—just layer them with parchment paper in a freezer-safe container, and they’ll last up to 2 months. No reheating needed—just let them sit at room temperature for a few minutes before eating if frozen.

FAQs

Do I need to temper the chocolate?

Nope! Since I’m using Andes Mints or baking chips, they melt smoothly and set nicely without tempering. Just be sure not to overheat them.

Can I use chocolate chips and mint extract instead?

Yes, I’ve melted semi-sweet chocolate chips with a tiny bit of peppermint extract (not mint extract) as a substitute, but I make sure not to overdo it—too much extract can overpower the flavor.

Can I make these ahead of time?

Absolutely. I often make them a few days in advance and keep them in the fridge or freezer until I’m ready to serve them.

How do I keep the crackers from getting soggy?

The key is making sure they’re completely coated in chocolate and fully dry before storing. This keeps the crackers crispy and fresh.

Can I melt the chocolate on the stove instead?

Yes. If I prefer, I use a double boiler to melt the Andes Mints gently over simmering water, which helps prevent overheating and keeps the chocolate smooth.

Conclusion

Ritz Cracker Thin Mints are the ultimate no-fuss dessert. With just two ingredients and less than an hour of total time, I can have a batch of crisp, chocolatey mint treats that rival the real thing. Whether for a holiday party, a cookie exchange, or just a midnight snack, these little gems are always a good idea.

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