Thin Mint Crackers

1 . Stage

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.

2 . Stage

While the chocolate is melting, line two baking sheets with parchment paper and set in the freezer to chill.

3 . Stage

Remove melted chocolate from the stove and stir in peppermint extract.

4 . Stage

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.

5 . Stage

Package cookies in candy cups if desired. Store at room temperature or in a cool, dry place away from any odors. Cook's Note: You can also use bittersweet chocolate instead of semi sweet.