Easy Girl Scout Thin Mints - cooking recipe

Ingredients

1 (12 ounce) package mint chocolate chips
4 ounces semisweet chocolate morsels
60 Ritz crackers
colored sprinkles (optional)

Preparation

Melt mints and morsels in microwave or double boiler.
Dip Ritz crackers in chocolate mixture ( I use my little ice tongs to make it easy).
Place on wax paper lined cookie sheet.
If you want to decorate cookies with sprinkles, you have to do it before the chocolate dries -- after every 3 or 4 cookies.
When sheet is full, refrigerate for 15 minutes.
Peel cookies from wax paper (can be used again for next batch).
Store in tightly sealed container in the refrigerator. They go fast. I've kept them as long as a week if they were well hidden.
The computer wouldn't let me put it in the list of ingredients, but I use Andes Mint Bits found in the baking aisle.