Pre heat oven to 350 degrees. Place parchment paper on baking sheet, place 24 Ritz Crackers on baking sheet. Top with peppermint candy and place in over for approx 2-3 minutes until candies melt. Remove from oven and place another Ritz Cracker on top or melted candy lightly pressing down to flatten candy. Repeat until all candies have been covered with another Ritz Cracker. Place in refrigerator for about 10 minutes to let candy harden.Place powdered sugar on cookie sheet covered with parchment paper. Set aside. While crackers are in the refrigerator, place Chocoley Bada Bing Bada Boom Candy & Molding Gourmet Compound Chocolate in microwave proof bowl and melt in microwave using 20 second intervals making sure to stir in between. When candy is smooth remove crackers from refrigerator and dip in melted Chocoley Bada Bing Bada Boom Candy & Molding Gourmet Compound Chocolate. Gently shake off excess chocolate and place in powdered sugar, use a spoon to dust powdered sugar on tops of cookies. Let harden and shake off excess powdered sugar.