In a medium mixing bowl, combine the creamy peanut butter, powdered sugar, softened butter, and alcohol-free vanilla extract. Use a hand mixer or a sturdy spoon to blend the ingredients until the mixture is smooth and slightly stiff. This ensures that the filling stays put between the crackers and does not ooze out during the dipping process.
Lay out 24 crackers on a piece of parchment paper with the flat side facing up. Place about a teaspoon of the peanut butter mixture onto the center of each cracker. Top each one with a second cracker, flat side down, and press gently to create a sandwich. Be careful not to press too hard, as the crackers are delicate and can crumble easily.
In a microwave-safe bowl, combine the chocolate chips and the coconut oil. Heat in 30-second intervals, stirring well between each session, until the chocolate is completely melted and glossy. The coconut oil helps create a thinner, more manageable coating that snaps beautifully once it has cooled down.
Using a fork or a dipping tool, submerge one cracker sandwich into the melted chocolate. Lift it out and tap the fork gently against the side of the bowl to let the excess chocolate drip off. Place the coated sandwich back onto the parchment paper. Repeat this process until all of the sandwiches are fully covered in chocolate.
While the chocolate is still wet, add your festive Christmas sprinkles or a tiny pinch of sea salt to the top of each treat. Let the crackers sit at room temperature for about an hour, or place them in the refrigerator for 15 to 20 minutes until the chocolate is firm to the touch and completely set.
