Prep your surface. Line a baking sheet or cutting board with parchment paper so the dipped crackers release cleanly after cooling.

Make the sandwiches. Spread about 1 to 1.5 teaspoons of peanut butter on a Ritz cracker. Top with a second cracker and press gently so the filling reaches the edges without oozing out.

Chill briefly. Place the sandwiches in the fridge for 10–15 minutes. This firms the peanut butter so the sandwiches hold their shape during dipping.

Melt the chocolate. In a microwave-safe bowl, add chocolate and a small splash of oil (about 1 teaspoon per cup of chocolate). Heat in 20–30 second bursts, stirring between each, until smooth. Or melt gently over a double boiler.

Dip the sandwiches. Use a fork to lower each sandwich into the chocolate. Turn to coat evenly. Lift out, tap the fork on the bowl’s edge to shake off excess, and slide onto the parchment.

Add toppings. While the chocolate is still wet, sprinkle with flaky salt, crushed peanuts, sprinkles, or a drizzle of contrasting chocolate.

Let them set. Cool at room temperature until firm, about 20–30 minutes, or pop the tray in the fridge for 10–15 minutes to speed it up.

Serve and enjoy. Once the shell is set, they’re ready to eat. Expect happy crunching.