INGREDIENTS

  • 8 (1ounce) baker’s semi-sweet chocolate baking squares
  • 1/4 teaspoon peppermint extract
  • 35Ritz crackers (1 sleeve)
  • 1peppermint candy cane, crushed (6 inch)

DIRECTIONS

  1. Microwave chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
  2. Dip crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape of excess chocolate.Place on wax paper-covered baking sheets; sprinkle with crushed candy.
  3. Refrigerate 30 minutes or until chocolate is firm.