Place parchment paper on the cookie sheets. Lay the crackers in twos (to make sandwiches) until you have filled the sheet.
Spread your chosen nut butter onto each sandwich. For this recipe, we used all 3 nut butters listed in our ingredients.
Take your chocolate and empty it into a glass or microwaveable bowl. If you are using molding chocolate, add the coconut oil and then microwave for about 1 minute or until fully melted, depending on your microwave wattage. Check after 45 seconds. DO NOT OVERCOOK.
You will know if you overcook the chocolate. It will clump together and start to smell burnt.
Once warm, stir the melted wafers until it reaches a smooth consistency.
Using your fingers, tongs or a spoon, dip each cookie sandwich into the melted chocolate until completely covered and place back on the cookie sheet.
Repeat all instructions if you are using multiple colors of chocolate.
Optional: Sprinkle with sea salt, crushed candy cane or holiday sprinkles if desired.
Put the entire tray of cookies into the fridge for about an hour, or freezer for 30 minutes to cool. *You can also just leave the tray sit out to cool but for optimum results, we recommend cooling in the fridge.
Serve at room temperature or put into a gift box as a homemade gluten-free holiday treat.
NOTE: If your chocolate cools and hardens before you have dipped all of your cookies, you can put it back into the microwave for a few seconds to reheat it. Just be careful not to burn it.