Place the chocolate into a heat-glass bowl and microwave in 30-second intervals, stirring between each interval, until creamy and smooth. Alternatively, place the glass bowl over a pot of simmering water over medium-low heat and melt until smooth, stirring frequently.
Once the chocolate is melted, stir in peppermint extract.
Place a cracker onto a fork and dip into the melted chocolate, allow the excess chocolate to drip off throng the prongs of the fork.
Place cookie on a silicone mat or parchment paper to dry.
Notes
If your chocolate starts to get tacky while you are dipping the crackers place it back on the microwave for 30 seconds to a minute until the chocolate is smooth again.