Homemade thin mints

I make these every Christmas. they are my favorite!

Ingredients

• 20 Ritz crackers (don't use low-fat or low-salt)
• 6 ounces of mint  chocolate chips
• 1 tablespoon shortening

Instructions

1. First, line a pan with parchment or wax paper.
2. In a double boiler (or a bowl set over a pan of barely simmering water), melt the chocolate and shortening.  Using two forks, dip the cookies one at a time into the chocolate. Move them to the pan to cool.
3. I personally think these taste best chilled in the freezer

2 ingredient fudge

Growing up my mom always made fudge. She would always say how hard it was and her fudge never turned out. So I always kind of backed away from even trying fudge. Then the last few months I have had a fascination with fudge. I am slowly learning teh different ways that people make it and well little easy tricks. I came across this one a while back and it has become my easy go to fudge. Enjoy!

This is the easiest and creamiest fudge you will ever make!

you will need:

1 container of vanilla frosting

1 cup of peanut butter

Directions:

Place frosting and then peanut butter in a microwaveable dish. DO NOT MIX. place in microwave for 1 minute. once out of the microwave then you can mix. then place in a 9x9 pan that is lined with aluminium foil. place in fridge until hard. 

Breton Brittle

28 Dare Bretton Crackers, 1 c. butter or hard margarine, 1 c. packed brown sugar Topping: 1 2/3 c. of semi sweet chocolate chips Overlap crackers in foil-lined 9 x 13 inch pan so bottom is covered. Use 4 crackers across and 7 crackers lengthwise. Stir butter and BROWN SUGAR together in saucepan until it comes to a boil. Pour carefully over crackers. Bake in 400 degree oven for 5 minutes. TOPPING: Scatter CHOCOLATE CHIPS over top. Let stand until soft. Spread to cover. . Cool. Store in refridgerator (I place the pan in the freezer for approx. half an hour). Break or cut into pieces to serve. you can sprinkle with candy canes or sprinkles for christmas!

Sugar Cookie Bark

1 pouch Betty Crocker™ sugar cookie mix
1/3 cup unsalted butter, softened
1 large egg
1 bag (12 oz) white vanilla baking chips (2 cups)
1/3 cup coarsely crushed peppermint candy canes (14 miniature)

DIRECTIONS:

1. Preheat oven to 375°F. Line large cookie sheet with foil.

2. In medium bowl, stir cookie mix, butter and egg until a soft dough forms. Press dough into 12-inch square on cookie sheet.

3. Bake 10 to 14 minutes or until light golden brown; cool.

4. In microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 60 seconds, stirring every 30 seconds, until chips can be stirred smooth. Pour and spread over cooled cookie base. Immediately sprinkle with candy. Let stand until set, about 30 minutes.
Gently break up or cut cookie bark. Store tightly covered