- 2 pkgs (4 oz each) Bakers semi-sweet chocolate, broken into pieces, melted, slightly cooled
- 1/4 t peppermint extract
- 36 Ritz crackers
- 1 candy cane (6") crushed
Mix chocolate and extract.
Dip crackers in chocolate mixture, turning to evenly coat sides of each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.
Refrigerate 30 min. or until chocolate is firm.