1 cup semisweet chocolate chips, melted
1 tbsp vegetable shortening
3/4 tsp peppermint extract
Line a baking sheet with parchment or waxed paper; set aside.
Clear a space in the refrigerator to place cookie sheet later.
Place the chocolate chips and shortening into a microwave-safe shallow bowl and microwave on high for 1 minute to melt. Stir mixture and continue to heat in 10 second timing until stirring makes mixture smooth.
Add a half teaspoon of the peppermint extract to the chocolate; stir. Taste and add the remaining extract if you prefer a more minty taste.
To make cookies, add 1 cracker at a time to the chocolate. Coat the crackers, remove by using a fork underneath to scoop it out of the chocolate. Allow the excess chocolate to drip back into the bowl. Place crackers on the prepared cookie sheet. If chocolate sets up too much reheat in microwave for 10-15 seconds.
Place cookies on the sheet into the refrigerator for the chocolate to set.
Cookies may be stored in airtight container and refrigerated or frozen.
Source: Recipe idea from Kraft Foods, Picture from Averie Cooks