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I developed these recipes for my son...he loves them! 
Enjoy!
Teresa

Thin Mint Cookies  

40 round-shaped Crackers (unflavored)

1/2 C. Chocolate Chips (use semi-sweet for slightly less carbs; use milk chocolate type for sweeter version)

10 drops gluten-free Mint or Peppermint extract

1/6 stick paraffin wax (found in grocery canning section)

 

1.  Melt chocolate chips and paraffin together in microwave, stirring occasionally to blend.  

 

2.  Add drops of mint extract.  Stir.

 

3.  Dip cracker into melted chocolate (using small tongs or fingers) to coat.   It may be necessary to reheat chocolate/paraffin mixture periodically as it begins to harden.  Remove coated cracker to wax paper for drying.  

 

4.  Store in refrigerator to prevent melting or store at room temp if desired. 

 

 Note: For Gluten-Free brands, I use Bi-Aglut snack crackers, Hershey or Baker's chocolate chips, and McCormick's brand of mint extract.

 

Approx. 10 gm. Carbohydrate each.

 

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Peanut Butter Patties 

 40 round-shaped Crackers (unflavored)

1/2 C. Chocolate Chips (use semi-sweet for slightly less carbs; use milk chocolate type for sweeter version)

1/2 C. Peanut Butter

1/6 stick paraffin wax (found in grocery canning section)

 

1.  Melt chocolate chips and paraffin together in microwave, stirring occasionally to blend.  

 

2.  Spread light amount of peanut butter onto top of each cracker.

 

3.  Dip peanut butter-cracker into melted chocolate (using small tongs or fingers) to coat.   It may be necessary to reheat chocolate/paraffin mixture periodically as it begins to harden.  Remove coated cracker to wax paper for drying.  

 

4.  Store in refrigerator to prevent melting or store at room temp if desired. 

 

 Note: For Gluten-Free brands, I use Bi-Aglut snack crackers, Hershey or Baker's chocolate chips, and Skippy or Jiff peanut butter.

 

Note: for variation, add flaked coconut into peanut butter for spread.  (Baker's brand is gluten-free. ) 

 

Approximately 10 gm. Carbohydrate each.



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