Line a 13x9 baking sheet with foil, spray with non-stick spray, and lay crackers in a single layer,covering the entire baking sheet. Set aside.
In a medium saucepan, melt butter with brown sugar together, and bring to a boil.
Boil for 3-5 minutes, stirring often until sugar is dissolved and mixture turns a darker brown.
Pour butter and sugar mixture over the saltines and spread evenly.
Bake for 5 minutes, and remove from the oven. Let the pan set while you melt the chocolate.
Melt semi-sweet chocolate chips with 1 tsp coconut oil.
Once chocolate is melted, spread evenly on top of the baked crackers.
Then, melt white chocolate chips with 1 tsp coconut oil and once melted, add peppermint essential oil.
Drizzle lines of peppermint white chocolate back and forth across the top.
Using a toothpick, swirl in vertical and horizontal lines to run the peppermint white chocolate across the candy.
Let the baking sheet cool to room temperature and refrigerate overnight or for 8 hrs.
Cut Christmas crackers into squares and enjoy!
Notes
Store leftovers in an airtight container. You can use any type of chocolate that you like. If you prefer, you can add the peppermint to the semi-sweet chips if you do not want to use white chocolate. If you don't have peppermint essential oil, substitute ¼ tsp peppermint extract.