Melt chocolate of choice. You can do this via the bain marie method, short bursts in the microwave or in a saucepan. I prefer the bain marie method - it's easiest to control and maintain the chocolate temp.

I do not bother tempering the chocolate for this recipe.

Mix in 3/4 teaspoon mint extract to melted chocolate. This might cause your chocolate to thicken up a little - depending on what type of chocolate you're using.

Dip the Ritz crackers in the chocolate. I drop it in the bowl, gently flip it around with a fork and remove it carefully with two forks. Let excess chocolate drip off. If chocolate is too viscous, you might have to scrape excess off.

Place dipped cookies onto cookie sheet with wax paper.

Cool and store cookies in fridge. These cookies are best eaten straight from the fridge.

Enjoy!