Place the crackers back in the freezer so the peanut butter can set up, about 5 minutes. Remove the crackers from the freezer and spread peanut butter over 12 of the chocolate crackers.Transfer the crackers to the freezer and let the chocolate dry completely.
Dip the bottom side of the crackers in the melted chocolate.
Cover a baking sheet or platter with wax paper. Place the chocolate chips in a medium microwave safe bowl and melt until smooth, stirring every 30 seconds. Cover a baking sheet or platter with wax paper. Place the chocolate chips in a medium microwave safe bowl and melt until smooth, stirring every 30 seconds. (They may stay good longer, but we've never had them last that long :-) ). Store in an airtight container for a week. Allow to set for 1 hour before moving. Sprinkle them fairly quickly before the chocolate begins to set. It looks better if you can dip the whole thing at once. Its up to you if you want to dip the whole thing at once, or dip one half and let it set, and then dip the other half. Stir well, and continue to microwave for 3-5 minutes, stirring every 30 seconds until melted. - OR - In a microwave safe dish, add candy and microwave at 50% power for 1 minute. If you have a double boiler, use the same method, except heat over medium, and when its melted, remove from heat. Once its all melted, reduce the heat to low. Warm the chocolate pieces up: I have a fondue pot so I simply pour in the chocolate, turn to high, and stir occasionally until melted. Lay a sheet of parchment or waxed paper out that is large enough to place all of the cookies on. Repeat with remaining crackers and peanut butter until you have exhausted your supply. I like to be generous with the peanut butter, and aim for a layer about as thick as one cracker. #Peanut butter and crack sandwich cracker#
Spread about 1 tsp peanut butter on a Ritz, top with another cracker to form a sandwich.
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