35 Ritz crackers (about one sleeve)
2 cups Andes Mints, or baking chips*
Line two cookie sheets with parchment paper and set aside.
Place the Andes mints in a microwave-safe bowl and heat for 30 seconds. Stir well and reheat 15 more seconds if needed. Continue stirring and heating in 15-second increments until melted.
Working with one cracker at a time, use a fork to dip each cracker in the melted chocolate and then allow the excess chocolate to drain off. Place the chocolate-covered cracker on the prepared cookie sheets.
Allow to set for 15-30 minutes before enjoying, or for 2 hours before storing.