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

INGREDIENTS:

1 pound bittersweet chocolate

80 buttery round crackers

1/2 teaspoon peppermintextract

DIRECTIONS:

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.