A delightful and easy-to-make treat perfect for the holiday season.
Melt the dark chocolate in a double boiler until smooth.
Ensure the water in the double boiler does not touch the bottom of the bowl to prevent overheating the chocolate.
Stir in the peppermint extract into the melted chocolate.
Add the extract gradually and taste to ensure the flavor is to your liking.
Line a baking sheet with parchment paper.
Using parchment paper prevents the cookies from sticking and makes cleanup easier.
Dip each cracker into the chocolate, ensuring it is fully coated, and place it on the prepared baking sheet.
Use a fork to lift the crackers out of the chocolate, letting excess drip off.
Sprinkle the crushed candy canes over the chocolate-coated crackers before the chocolate sets.
Sprinkle the topping immediately after dipping to ensure it adheres well.
Chill the cookies in the refrigerator until the chocolate is firm.
Place the baking sheet flat in the refrigerator to ensure even cooling.
Serve the cookies on a festive plate and enjoy.
Arrange the cookies neatly for a visually appealing presentation.
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