Melt Andes baking chips in a double boiler or microwave in 30-second intervals, stirring between each pulse, to prevent seizing and ensure smooth, glossy coating that sets beautifully.

Use the flattest, most uniform Ritz crackers from each sleeve as your base, and reserve slightly broken ones for crushing into crumble toppings or texture elements.

Use peppermint extract sparingly (½ teaspoon per batch) and add it to melted chocolate rather than directly to the cracker base to distribute flavor evenly without overpowering the delicate balance.

Place assembled cookies on parchment-lined trays in the refrigerator for 15-20 minutes rather than freezing, which prevents chocolate from becoming brittle while ensuring clean, crisp edges.

Dip or spread chocolate to coat exactly ⅛ inch thickness—use a offset spatula or dipping fork to achieve consistency, preventing overly thick coating that masks the subtle cracker texture.