Here in the Lower Mainland, the days are getting shorter as it gets dark at 4pm and is freezing cold outside. It feels like Christmas is coming early this year because of this and I have been playing Christmas music non-stop since October #noshame. Here I bring you a NEW recipe adapted uniquely by my mother and I. We call them Mint Chocolate Delights.
- 1 1/2 Tablespoons Vegetable Oil
- 1 Cup Dark Cocoa Mint Flavoured Wilton Candy Melts (half of a 340g pkg)
- 22-24 Ritz Crackers
- 2 Candy Canes crushed
- wax paper
Line a large cookie sheet, or two small ones, with wax or parchment paper.
MELT CHOCOLATE: In a microwave-safe container, microwave the vegetable oil and candy melts for one minute. Stir and continue to microwave in 30 second intervals until completely melted (we used a double broiler on the stove top, but I realize that not everyone has one).
DIP CRACKERS: Drop Ritz cracker into the melted chocolate and flip it over with a fork, thoroughly coating both sides of the cracker. Using the fork to scoop up the cracker, tap the excess chocolate off using the side of the bowl and carefully place it on the wax paper lined cookie sheet. Try not to smudge the chocolate from the bottom of the cracker-this makes a nicer looking final product.
SPRINKLE: Depending on how fast you are at dipping, sprinkle crushed candy canes over the top of the chocolate dipped crackers before they set. I made 12, then sprinkled them, and then made another 12.
COOL: Put the cookie sheet in cool place. I put them on our freezer in the garage. We found that if they go in the fridge or freezer to cool, the candy canes get moist and sometimes the chocolate gets condensation on them. Once cool, place in an airtight container or flat in large Ziplock bags.
These taste a lot like the mint chocolate Girl Guide cookies. If you make them during the year, leave off the candy canes or dust with sprinkles of your choice. Now you can enjoy these delightful treats with your family or give them away as gifts to friends/teachers 🙂