Girl Scouts Copycats: Ritz Thin Mints and Tagalong “Cookies”

Apparently today, February 8th, is National Girl Scout Cookie Day.  I guess that’s a thing.

I was a terrible girl scout.  I was one of those kids who never liked to go outside and get dirty and just wanted to read my Babysitter’s Club books.  I liked the patches you could earn in a quiet room.

I remember one time, we drove a long way to this obstacle course.  This is in my horribly unreliable memory of childhood, so we probably drove down the street to a playground.  Anyways, we had to climb a rope thing and I remember just looking up at it and sighing, wondering when we get to the cookie part of the whole deal.

I know that may come as a shock that I was such a nerdy kid since I’m so badass as an adult. Haaaaaaaaaaaaaah.  Sorry.  I entertain myself with my sarcastic quips. OK, back to cookies.  We all love cookies.  Am I right? That was a rhetorical question.  Of course I’m right.

So, I missed my chance to order boxes of Girl Scout cookies this year.  I flat out turned them down.  I was on my healthy kick.  I still sort of am.  But, you need a healthy balance of cookies and salads.  You just do.

These “cookies” are so very simple to make.  And you can make as little or as many as you want.  They are probably healthier and cheaper that Girl Scout cookies.  Maybe.  I did no research to support that claim.

The secret ingredient is Ritz crackers.

Let’s go.

Copycat Thin Mints

Ritz crackers (I used whole wheat, because my brain makes me buy them.  Original would probably taste even better)
1 bag semi-sweet or dark chocolate chips (I used Ghiradelli semi-sweet chips)
2 tsp Coconut oil
1/4 tsp Peppermint extract

Melt the chocolate chips in a double boiler with 2 tsp of coconut oil.  You could also use shortening.  Once melted, stir in 1/4 tsp of peppermint extract.  Dip the crackers in and get them out of the chocolate with a fork and shake off excess chocolate.  Freeze until the chocolate is set.

By the way, this is a double boiler.  It’s just a glass bowl in a pan of water on medium heat.

Stir the chocolate until melty.  Everyone in the pool!

Copycat Tagalongs

Ritz crackers (I used whole wheat, because my brain makes me buy them.  Original would probably taste even better)
1 bag semi-sweet or dark chocolate chips (I used Ghiradelli semi-sweet chips)
2 tsp Coconut oil
Peanut butter (creamy)

Melt the chocolate chips in a double boiler with 2 tsp of coconut oil.  You could also use shortening.  While melting, assemble some crackers sandwiched with peanut butter.  Dip the crackers in and get them out of the chocolate with a fork and shake off excess chocolate.  Freeze until the chocolate is set.

Enjoy!

“Hungry monster” is Renee from http://attackofthehungrymonster.blogspot.com/, a cooking and (occasional) crafting site.  She’s a self-taught home chef who likes to put her own spin on classic recipes.  Go visit her blog and say hi.  Or follow her on Twitter  @athungrymonster or on Instagram