Categories: Cookies

Ingredients

• 1 12 oz bag semisweet chocolate chips
• 1 tbsp vegetable shortening
• 1 tsp peppermint extract
• 36 round buttery crackers (ex Ritz)

Directions

1. Line cookie sheet with wax paper.

2. In a large heavy saucepan, melt the chocolate chips and shortening over low heat, stirring until melted and smooth; stir in peppermint extract until blended.

3. Working quickly, drop crackers, one at a time into melted chocolate coating completely. Remove with 2 forks and place on wax paper. Repeat with remaining crackers and chocolate (if chocolate mixture becomes too thick, reheat).

4. Refrigerate for 20 mins or until set. Store in refrigerator up to 1 week.

Email to a friend | Print this recipe | Back