Line a baking sheet with parchment paper. Place the crackers in a single layer.

Melt the chocolate chips and coconut oil together. If you do this in a microwave, cook in 30 second increments, stirring after each, until melted. The coconut oil is not necessary, but it does help the chocolate firm up at room temperature! Let this cool slightly while you make the peanut butter cracker sandwiches.

Place about 2 teaspoons of peanut butter on 12 of the crackers. Cover those crackers with the plain ones, creating a sandwich.

Dip each sandwich into the chocolate, coating it completely and letting the excess run off. Place it back on the parchment and sprinkle with flaked salt. Repeat with remaining cracker sandwiches. If you use the coconut oil, these will firm up to room temp within 20 minutes or so. If you don’t use the coconut oil, I suggest sticking the pan in the fridge for these to harden.

They are awesome at room temp, but I really like them cold too!