The perfect combination of chocolate, mint, and *crunch*. These are very reminiscent of the Girl Scout cookies we all know as Thin Mints.
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2. Add 1/2 teaspoon of peppermint extract to each 8 oz. of melted coating. Stir in 1/2 tablespoon of shortening to each tray of coating*.
3. Using a fork, dip the cracker in the coating, using a spoon to completely coat the cracker. Let the excess coating drip off through the fork tines. Place on wax or parchment paper to set. Reheat the coating for a few seconds as needed while dipping (the extract does cause the coating to dry faster).
*Please note - I am totally breaking the rules here. You are never supposed to add anything to the coating that has water in it (i.e. peppermint extract). Water and chocolate do not get along. However, I tested the waters (no pun intended) and since it was such a small amount, I got away with it. Just note, your coating may become clumpy and thick after adding the extract, making it very hard to dip without adding the shortening.