Line 2 large baking sheets with parchment paper or wax paper and set aside.
Place the chocolate into a heat-glass bowl and microwave in 30-second intervals, stirring between each interval, until creamy and smooth. Alternatively, place the glass bowl over a pot of simmering water over medium-low heat and melt until smooth, stirring frequently.
If needed, remove the chocolate from the double boiler and dry off the bowl. Add the peppermint extract to the melted chocolate and stir to combine.
Place a cracker onto a fork and dip into the metled chocolate, allow the excess chocolate to drip off throng the prongs of the fork.
Place the chocolate crackers onto the parchment paper. Let sit at room temperature for 2 hours to fully harden. In a bind, place the crackers into the refrigerator for 20-30 minutes to set up faster.
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Notes
Storage: These Homemade "Thin Mints" can be stored in a sealed container in a cool place, for up to 5 days. Alternatively, store them in an airtight container in the refrigerator for up to 10 days. They can also be frozen in a freezer-safe airtight container for up to 1 month. Chocolate: Use good-quality dark or milk chocolate. If needed use dairy-free chocolate. Butter Crackers: Gluten-free butter crackers work in this recipe to make gluten-free thin mints. Recipe Tip: Work quickly or in batches. The chocolate will begin to harden and can become difficult to dip the crackers into. If you work slowly, it may be best to cut the recipe in half and then repeat. Alternatively, you can reheat your chocolate if needed, but I only recommend doing so once.