Cover a baking sheet with parchment or wax paper, arrange 24 crackers on it, and sandwich about 1/2 tablespoon of peanut butter between each cracker and a second cracker. Keep the filling just inside the edges so the sandwiches stay tidy when lifted.

Heat the chocolate chips in a microwave-safe glass bowl for 90 seconds, then stir thoroughly to distribute the heat. Some chips may still look intact but soften and blend as you stir.

Use additional 30-second microwave intervals only as needed, stirring after each interval until the chocolate melts fully. Stop heating when stirring produces a smooth mixture without solid pieces.

Coat each sandwich in the melted chocolate, using two forks to lift it, drain the excess, and return it to the lined baking sheet. A well-drained cookie has an even coating without a large puddle forming around its base.

Refrigerate the tray until the coating feels firm, then move the cookies into an airtight container and keep them refrigerated. The set shell should resist a light touch rather than smear.