Step 1

Prep: Line two large baking sheets with parchment paper, then set them aside. Crush the peppermint candy in a ziplocked bag using a rolling pin or meat mallet. You want small pieces, not dust.

Step 2

Chocolate prep: In a microwave safe bowl, melt the white chocolate for 1:Let the chocolate sit for 2-3 minutes, then gently stir. If the chocolate isn't fully melted, return it to the microwave and heat in 20 second intervals, letting it sit before stirring each time. Feel free to add ½ tsp of coconut oil, or shortening, to thin the chocolate out and make it easier to dip crackers.

Step 3

First chocolate coat: Break each of the graham crackers in half to form a square piece. You can break the graham crackers into fourths for smaller pieces, if you prefer.

Step 4

Place a graham cracker square in the melted white chocolate and press it into coat. Then turn it over using my favorite handy Wilton dipping tool or 2 forks. Lift the cracker out and tap the excess chocolate off. Place it on the prepared baking sheet and immediately sprinkle the crushed peppermint candy allover the top. Repeat with the rest of the crackers.

Step 5

Place pan in the fridge, or any other cool spot, for about 10 minutes, until the chocolate is set.

Step 6

Second coating: Repeat the process above for melting the milk or semi-sweet chocolate. Once melted, lift one of the white chocolate peppermint topped crackers. Take a spoonful of melted chocolate and place it on the space where the cracker sat on the parchment paper. Place the cracker on top and press it down gently so that the bottom of the cracker is coated. Repeat with remaining chocolate and crackers. Let them sit until the chocolate has set.

Step 7

Alternately, you can dip the white chocolate peppermint crackers in a shallow bowl with the melted milk chocolate. Use a fork to remove it, tapping excess off and place it on parchment to cool and set.

Step 8

Pull the crackers apart from the parchment paper, serve, and enjoy!