Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
Servings:
36
Yield:
3 dozen
Ingredients
Directions
Line baking sheets with parchment paper.
Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.
Cook's Note:
Try substituting peanut butter and milk chocolate chips in place of dark chocolate and semisweet chocolate chips for a chocolate-covered peanut butter cracker. Omit peppermint extract.
Nutrition Facts (per serving)
| 95 | Calories |
| 6g | Fat |
| 12g | Carbs |
| 1g | Protein |
