Thin Mint Crackers
1 pound bittersweet chocolate
80 buttery round crackers
1/2 teaspoon peppermintextract
1.Using a double boiler method, melt the chocolate coatings over hot tapwater for 15 - 20 minutes. Stir . Do not cook or get water into thechocolate.
2.After it is melted, stir in a couple drops of peppermint flavor into thechocolate.
3.Dip crackers into the melted chocolate and then place onto a cold cookiesheet and put into the refrigerator to set. (A freezing tray to rest thedipped cookies will keep the bottoms neat looking.)
4.In a few minutes take them out and package in candy cups. The cookies arebest kept at room temperature or a cool dry place away from any odors.