Recipe Details
Ingredients
-
1poundsemi sweet chocolate, broken into small pieces
-
80buttery round crackers (such as Ritz®)
-
½teaspoonpeppermint extract
Cooking Directions
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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.
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While the chocolate is melting, line two baking sheets with parchment paper and set in the freezer to chill.
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Remove melted chocolate from the stove and stir in peppermint extract.
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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.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe40 | |
| Calories100 | |
| % Daily Value * | |
| Total Fat 6g |
7% |
| Saturated Fat 3g |
14% |
| Cholesterol 1mg |
0% |
| Sodium 65mg |
3% |
| Total Carbohydrate 11g |
4% |
| Dietary Fiber 1g |
4% |
| Total Sugars 6g |
|
| Protein 1g |
2% |
| Calcium 5mg |
0% |
| Iron 0mg |
2% |
| Potassium 44mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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