Ingredients
The following ingredients have 5 Servings
- 12 ounces chocolate almond bark (about 6 squares)
- 1/2 teaspoon peppermint extract
- 1-1/2 to 2 sleeves Ritz crackers
- Finely crushed peppermints, sanding sugars, sprinkles or other cookie decor, optional
Instruction
- Line 2 or 3 sheet pans with wax paper and place into the freezer to chill pans. This is optional, but a well-chilled pan will help the chocolate to set better.
- Break up the chocolate to just a rough chop and place into the top of a double boiler. Melt the chocolate, stirring regularly, until smooth.
- Quickly stir in the peppermint extract and mix well to fully incorporate. Hold the chocolate over a low simmer and give it a stir occasionally.
- Remove one pan from the freezer.
- Drop a cracker into the melted chocolate with the top side up and using a pair of tongs or a dipping tool {affil link}, swish the cracker around in the chocolate, then turn it over and swish it around again.
- Hold the cracker up and tap the tongs on the side of the pot, allowing the excess chocolate to drip back into the pot.
- Transfer the cookie to the wax paper, top side down, and sprinkle on any decorations, while they are wet. This is where another helper comes in handy.
- When ready to move on to the next sheet, retrieve the other pan from the freezer and continue the process.
- Let cookies set completely and transfer to a closed container for storing.
