In a microwave-safe bowl, melt the white chocolate wafers in 30-second intervals, stirring in between until fully melted. Break the graham crackers in half and set them aside.

Dip one graham cracker into the melted white chocolate, using two forks to flip it around and ensure it's fully coated.

Lift the cracker out, letting any excess chocolate drip off, then place it on the prepared baking sheet.

Immediately sprinkle crushed peppermint candy on top. Repeat this process with the remaining graham crackers until you've used all the white chocolate.

Place the baking sheet in the fridge for about 10 minutes to let the white chocolate harden.

In the meantime, melt the milk chocolate in a microwave-safe bowl, again using 30-second intervals and stirring in between until smooth.

Once the white chocolate on the graham crackers has set, dip the bottom of each cracker into the melted milk chocolate, using two forks to hold and lift each one. Place the dipped crackers back on the baking sheet.

Return the baking sheet to the fridge for another 5-10 minutes, until the milk chocolate is fully hardened. Once ready, serve and enjoy!