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Homemade Thin Mints
4.6 from 165 votes

Homemade Thin Mints

Homemade Thin Mints are a no-bake treat that transforms simple Ritz crackers into chocolate peppermint snacks by dipping them in melted semi-sweet chocolate infused with peppermint extract. The chocolate coating offers a smooth, minty layer that hardens to a shiny finish, complementing the crisp cracker base. This recipe is ideal when you want a quick, minty chocolate snack without baking.

Prep Time
15 mins
Cooling Time
45 mins
Total Time
1 hr
Servings: 18
Calories: 70 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 18 Ritz crackers
  • 1 cup chocolate chips melted, semi-sweet
  • 1 tablespoon vegetable shortening optional but recommended
  • ¾ teaspoon peppermint extract

Instructions

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  1. Prepare a baking sheet by lining it with parchment paper or wax paper; set aside. Clear out a spot in your refrigerator or freezer to accommodate baking sheet.
  2. In a shallow microwave-safe bowl, combine chocolate chips and shortening (the shortening helps the chocolate stay smooth when using it for dipping; it prevents that thick and gloppy, chocolate getting hard before you want it to phenomenon) and heat for 1 minute on high power to melt. Stir and heat in 10- to 15-second bursts until chocolate can be stirred very smooth.
  3. To the melted chocolate add 1/2 teaspoon peppermint extract* and stir. If you prefer it mintier, add another 1/4 teaspoon. I used 3/4 teaspoon in total, but because all brands and taste preferences differ, taste your chocolate and add peppermint to taste.
  4. Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in 10- to 15-second bursts if it starts getting too firm for smooth dipping.
  5. After all crackers have been dipped, place baking sheet in refrigerator. Although these will solidify at room temperature, the shortening in the chocolate lengthens the amount of time that will take; the fridge or freezer helps speed it up.
  6. Store extra Thin Mints in an airtight container in the refrigerator for many weeks. In the freezer, I estimate that these could be kept for 3 to 6 months successfully.

Notes

  • Use peppermint extract sparingly as it is very potent and can easily overpower the chocolate flavor.
  • Vegetable shortening helps maintain a smooth chocolate coating that does not harden too thickly or clump.
  • Allow the chocolate-coated crackers to chill in the refrigerator or freezer for faster setting and firmer texture.
  • Choose between different types of mint extracts (peppermint, spearmint) based on your flavor preference, availability, and potency.

Nutrition Information

Serving 1 Calories 70kcal (4%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Sodium 30mg (1%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 18 Serving

Amount Per Serving

Calories 70

% Daily Value*

Serving 1
Calories 70kcal 4%
Carbohydrates 8g 3%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Sodium 30mg 1%
Fiber 1g 4%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.