Wednesday, May 23, 2007

Thin Mint Crackers

These were soooo good and cheap! We substituted semisweet chocolate chips for the bittersweet. We'll be making them again...and they taste lots better than they look=)

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.


Mandi (a.k.a MissMandiGirl) said...

OMG these look yummy!!

Anonymous said...

these fascinate me, they look so unique!

Anonymous said...

I'd love to try these sometime! They look and sound so good! Mmmmm :)