Ingredients
40
40 servings
- •1 pound bittersweet chocolate, broken into small pieces
- •80 buttery round crackers (such as Ritz®)
- •0.5 teaspoon peppermint extract
Instructions
- Place chocolate in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula, until chocolate is melted, 15 to 20 minutes. Do not get any water into the chocolate.
- While the chocolate is melting, line two baking sheets with parchment paper and set in the freezer to chill.
- Remove melted chocolate from the stove and stir in peppermint extract.
- Dip crackers into melted chocolate and then place on the cold, prepared baking sheets. Set the baking sheets in the refrigerator until chocolate sets, about 5 minutes.
- Package cookies in candy cups if desired. Store at room temperature or in a cool, dry place away from any odors.
Nutritional Facts
Per 40 servings
- Calories: 100
- Carbohydrate: 11g
- Fat: 6g
- Fiber: 1g
- Protein: 1g
- Sugar: 6g
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