Submitted by Loretta Shelley ’77, Topeka, Kansas

• 10 oz. bag mint chocolate baking chips
• 70 butter snack crackers
• Peppermint extract

Melt chocolate in a microwave safe dish, stirring at 60 second and 30 second intervals. While chocolate is melting, line a cookie sheet with wax paper and put in the freezer. After chocolate is melted, stir in 2-3 drops of peppermint extract. Taste to determine if stronger peppermint flavor is desired.

Dip crackers into the melted chocolate. Using tongs, place crackers onto the wax-paper lined cold cookie sheet and put into the refrigerator to set. May be topped with purple and white sprinkles or crushed candy canes for the holidays.

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