Sunday, October 7, 2007

Thin Mint Crackers

SUBMITTED BY: Kim
"Just like the Girl Scout cookies!"
SERVINGS & SCALING Original recipe yield: 80 cookies

INGREDIENTS

  • 1 pound bittersweet chocolate
  • 80 buttery round crackers
  • 1/2 teaspoon peppermint extract

DIRECTIONS

  1. 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.
  2. After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
  3. 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.)
  4. 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.

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