Line a rimmed baking sheet with a silicone baking mat or parchment paper. Set aside.
Roughly chop baker’s chocolate on a clean work surface.
Place chopped baker's chocolate into a microwave safe bowl with canola or coconut oil.
Melt in 30 second increments, stirring after each increment until completely melted and smooth.
Remove from microwave, then stir in peppermint extract. Taste and add more peppermint, if desired.
Working with one at a time, use a spoon to gently dip each Ritz cracker, Oreo Thin, or Nilla Wafer completely into melted chocolate then use a fork to lift it out.
Tap the fork gently on the side of the bowl to allow excess chocolate to drip off.
Place cracker/cookie onto prepared baking sheet.
Repeat with remaining crackers/cookies.
Place the baking sheet into the freezer until the chocolate has hardened, about 20-30 minutes.
Enjoy immediately or store leftovers in an airtight container in the fridge or freezer!
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