Line a baking sheet with parchment paper or foil. Spread peanut butter on the bottom of a butter cracker, top with another butter cracker, bottom side down. This way each side looks like the top of a butter cracker. Place crackers on the parchment paper. Place the baking sheet in the fridge to chill for 40 minutes to 1 hour.

I used Tulip brand dark chocolate compound. Very common here in Thailand.

I did not state a quantity for the chocolate as I made this on a whim when I was making another item, but the basic principle is use a double boiler, but you want the smaller pot not touching the water below it, just let the steam melt the chocolate. Add chocolate to the smaller pot in the quantity you need and put the bottom pot with the water on low heat.

Allow the chocolate to melt, stirring once in a while, until it is smooth. Turn off the heat.

Remove the crackers from the fridge, add a cracker to the chocolate, use a fork to roll it over to coat evenly with the chocolate, lift the cookie out with a fork and place on the same parchment paper. Sprinkle with sugar sprinkles if desired.

Continue with more crackers as desired. If the chocolate cools too much, just turn on heat to low for a few minutes and stir, and continue on until the cookies are all coated and placed on the parchment paper. Place in the fridge to chill before serving.