Thin mints

A girlfriend and I love thin mints. Like literally. LOVE. If you don't know what thin mints are, I implore you PLEASE, to go find your nearest Girl Scouts/Girl Guides centre and buy a dozen boxes of these amazing cookies.

The box on the right, downright delicious.

When I discovered that they could be homemade and they could be vegan? Heaven.

Needless to say, that was exactly what I set out to do.

Were they exactly like thin mints? Well, no. They are still darn good though. And at least I know what's going in them. AKA., NOT palm oils, vegetable shortenings, high fructose corn syrup, etc.

My thin mints were a bit on the thicker side because my chocolate mixture gooped up and got thicker much faster than anticipated. However, the shortening will help maintain the silky smooth texture and slow down the thickening process. If it does start to get thick again, just heat up the mixture again and stir until smooth before continuing.

Thin Mints

Ritz crackers
1 cup semi-sweet chocolate chips
1 tbsp shortening
1 tsp peppermint extract 

1. In a double boiler, melt together chocolate chips, shortening, and peppermint extract. Let cool slightly.
2. Using a fork, coat each Ritz cracker with the melted chocolate mixture. Let the chocolate drain between the fork tines before setting to cool on parchment or wax paper.
3. Let cool in the refrigerator at least 2 hours.