Line a baking pan with wax paper and set aside.

In medium-sized mixing bowl mix together the peanut butter and powdered sugar until smooth and combined.

Place 30 of the Ritz crackers face down on the wax paper. Put a dollop (about a tablespoon) of peanut butter mixture in the middle of each cracker. Do not spread it out. Place a second cracker on top of the peanut butter mixture and gently press to secure like a sandwich so the peanut butter comes to the edge. You can wipe excess peanut butter of with a clean finger or the side of a spoon.

Refrigerate sandwiches for about 20 minutes.

About 5 minutes before the sandwich cookies are due to come out of the refrigerator, melt the chocolate.

In a microwave-safe bowl, melt the almond bark and chocolate chips in 30 second intervals until smooth. Stir in between each interval. Be careful to NOT overcook.

Take a cookie and place it into the melted chocolate, flipping it with a fork so it’s completely covered in chocolate. Using a second fork if necessary, remove the chocolate-covered cookie and tap any excess chocolate off. Place it back on the wax paper and repeat with the remaining cookies.

If you are going to add sprinkles, sprinkle after each cookie comes out from the chocolate so the sprinkles will stick to the wet chocolate.

Once all cookies are covered, return to refrigerator for 20 minutes to set the chocolate. Stor in an air tight container.