Prepare a baking sheet by lining it with parchment paper; set aside. Clear out a spot in your refrigerator or freezer to accommodate your cookie sheet in order to "set" the cookies.
In a small saucepan combine chocolate chips and shortening and melt over low heat. Stirring almost constantly. Do not get any water in the chocolate or it will seize.
To the melted chocolate add 1-2 drops of YL peppermint essential oil* and stir. If you prefer it mintier, add only 1 more drop. *Note: You cannot un-do mint once added so be very, very careful to not over-do it and end up with cookies that make your eyes water.
Pour chocolate into a shallow glass dish (that you pre warmed by letting hot water sit in it while you were melting the chocolate. THEN, dry it really well before pouring in the melted chocolate mixture.
Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in the microwave for 10-15 seconds. I didn't have to do this, as I worked fairly quickly and the chocolate stayed melty enough.
After all crackers have been dipped, place baking sheet in refrigerator. Although these will solidify at room temperature, the shortening in the chocolate lengthens the amount of time that will take; the fridge or freezer helps speed it up. Personally I think they taste better cold and the chocolate stays truly solid.
Store extra Mint Thins in an airtight container in the refrigerator for as long as it takes you to eat these. They'll last forever in your freezer if properly wrapped.
Seriously this recipe serves more than ONE, but in the spirit of full disclosure, I ate every single one of these cookies. I didn't share them at all. I'm a piggy.
If you don't have any Young Living Peppermint Essential Oil, use 3/4 to 1 tsp. of an organic peppermint extract in place of the essential oil. Do NOT use a store bought essential oil in this recipe.
Let these cool/harden in the fridge for about an hour. If you can control yourself that is. These taste better the longer they sit in the fridge. Double the recipe if you think you lack self-control.
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