Thin Mints (homemade)
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|1 lb||bittersweet chocolate|
|80||butterery round crackers (ritz)|
|1/2 tsp||peppermint extract|
Using a double boiler method, melt the chocolate coatings over hot tap water for 15 - 20 minutes. Stir . Do not cook or get water into the chocolate.
After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.