Chocolate Covered Ritz Cracker Cookies

1 Line a large sheet pan with parchment paper or wax paper. Set aside.
2 Lay out all the crackers that you intend to use on the prepared sheet pans. I set half facing up and the other half facing down since you will only fill half.
3 Scoop peanut butter onto half of the crackers. Use about 1 ½ to 2 teaspoons per cracker. Gently press another cracker on top of the peanut butter to make the sandwiches. You will have 16 sandwiches.
4 If the peanut butter is a little gooey right now, pop the sheet pan into the freezer for that to firm up for 10-15 minutes. If the peanut butter is too runny, it runs the risk of spilling out of the cookies.
5 Melt the chocolate chips and the coconut oil in the microwave in a heat-safe bowl. Do this in 30-second increments until the chocolate is completely melted.
6 Dip the peanut butter sandwiches into the melted chocolate. Use a fork to dunk and flip the sandwiches until completely coated.
7 When you lift the cookies out of the chocolate, tap on the side of the bowl to remove excess chocolate, then transfer to the prepared sheet pan.
8 Continue the process for all the cookies until they have all been coated.
9 Decorate. Add sprinkles or flaky sea salt to the tops of the cookies. You can also transfer the rest of the melted chocolate into a piping bag or plastic baggie and drizzle it onto the cookies for a fancy look.
10 Let the chocolate set for 30-45 minutes before transferring to an airtight container! Enjoy!