Thin Mint Crackers (Gluten Free and No Bake)

0 Line a baking sheet with parchment or wax paper. This makes it easy to remove the crackers once the chocolate sets.
1 In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until smooth. Stir in peppermint extract.
2 Using a fork, dip each cracker into the chocolate mixture until fully coated. Tap off any excess chocolate and place on the prepared tray.
3 Sprinkle crushed candy canes on top for a holiday-inspired crunch. For a classic look, skip the candy canes and just drizzle with white chocolate.
4 Refrigerate the tray for 10–15 minutes, or until the chocolate hardens.
5 Once set, transfer to an airtight container. Store in a cool, dry place for up to a week or freeze for longer!