In a medium mixing bowl, combine the creamy peanut butter, powdered sugar, melted butter, and alcohol-free vanilla extract. Stir the mixture until it is smooth and well combined. The filling should be thick enough to hold its shape but soft enough to spread easily onto the crackers.
Lay out 24 crackers on a piece of parchment paper with the flat side facing up. Place a small dollop, about a tablespoon, of the peanut butter mixture onto the center of each cracker. Top each one with a second cracker, pressing down gently to create a sandwich. Ensure the filling reaches the edges but does not spill over excessively.
Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each session, until the chocolate is completely smooth and glossy. The coconut oil helps the chocolate stay fluid and gives it a nice shine once it sets.
Using a fork or a candy dipping tool, submerge each cracker sandwich into the melted chocolate. Tap the fork against the side of the bowl to let any excess chocolate drip off. Place the coated treats back onto the parchment paper and immediately top them with festive sprinkles while the chocolate is still wet.
Allow the treats to sit at room temperature until the chocolate is firm. If you are in a hurry, you can place the tray in the refrigerator for about 15 to 20 minutes. Once the chocolate has hardened completely, they are ready to be served or packaged.
