Place the Andes baking chips in a medium bowl. Heat them in the microwave in 30-second increments, stirring after each interval, until the chocolate is fully melted and smooth.

Drop a gluten-free "Ritz"-style cracker into the melted chocolate. Use a fork to fully submerge the cracker, ensuring it's evenly coated.

Lift the cracker out with the fork, letting any excess chocolate drip back into the bowl.

Transfer the coated cracker onto a sheet of parchment paper. Repeat the process with the remaining crackers until all the chocolate is used.

If desired, add sprinkles before the chocolate hardens to match a holiday, birthday, or special occasion theme.

Allow the chocolate to set for 20–30 minutes before serving, packaging, or arranging on a plate for presentation.