On a lined cookie tray, wax paper, or kitchen plate, line up 20 single Ritz crackers.
Top each Ritz cracker with 2 teaspoons to 1 tablespoon of peanut butter. I prefer a lot Iof peanut butter! I also used a bakers tip and bag, it was way easier! No mess!
Place the second crackers onto the peanut butter and gently press to form a sandwich.
Dip each cookie into the chocolate, using two forks to drain the excess chocolate off the cookies. Place the coated cookies back onto the lined baking sheet.
Let them air dry until the chocolate hardens or place the chocolate-coated cookies in the refrigerator until firm [at least an hour]. Transfer the air-dried or chilled cookies to an airtight container and store in the refrigerator. Enjoy!