1cupdipping chocolate or semi-sweet chocolate chips
1 Tablespoon shortening or coconut oiloptional
2dozen Ritz crackers
Line a baking sheet with parchment paper or a reusable liner.
In a small saucepan, melt the chocolate (and the shortening or oil if you're using it - I think it just makes it a bit smoother, but you'll be fine if you leave it out too) over medium-low heat, stirring frequently.
When it's completely smooth, remove from heat, and add the peppermint extract 1/4 teaspoon at a time, tasting between additions to make sure it isn't too strong. My chocolate got all bubbly when I added each teaspoon, but a quick stir brought it back to normal.
Drop a Ritz cracker in the chocolate, then use a fork or spoon to flip it over to coat the other side. Lift it out the chocolate, shake slightly to remove excess chocolate, and place on the baking sheet.
When all of your crackers are chocolate covered, put the pans in the fridge or freezer to harden up the chocolate. After about 15 minutes or so, they'll be ready to eat!
(I like the taste of them out of the freezer better, but they look a little nicer out of the fridge the next day because the chocolate condensates in the freezer. You choose).