This recipe is dangerous because I could easily pop a dozen of these Thin Mints in my mouth without thinking. My plan is to store them in the freezer at all times, that way they are not out in plain sight and Keith won’t be able to eat them all and we can enjoy them for a while longer. ;)
melting chocolate wafer or chip
Prepare a baking sheet by lining it with parchment paper or wax paper; set aside.
Clear out a spot in your refrigerator or freezer to accommodate baking sheet.
In a shallow microwave-safe bowl, heat chocolate for 1 minute on high power to melt.
Stir and heat in 10 to 15 second bursts until chocolate can be stirred very smooth.
To the melted chocolate add 1/2 teaspoon peppermint extract and stir. If you prefer it mintier, add another 1/4 teaspoon.
Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines.
Place cracker on parchment and repeat with all remaining crackers.
If necessary, re-heat the chocolate in 10 to 15 second bursts if it starts getting too firm for smooth dipping.
After all crackers have been dipped, place baking sheet in refrigerator.
Store extra Thin Mints in an airtight container in the refrigerator for many weeks, or in the freezer, up 6 months.