INGREDIENTS

    * 1 pound bittersweet chocolate
    * 80 buttery round crackers
    * 1/2 teaspoon peppermint extract

DIRECTIONS

   1. Using a double boiler method, melt the chocolate coatings over hot tap water for 15 - 20 minutes. Stir . Do not cook or get water into the chocolate.
   2. After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
   3. Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
   4. In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.