Line a large baking sheet with parchment paper. Place 16 crackers on the baking sheet and spoon about 1 ½ teaspoons peanut butter on the center of each cracker. Place a second cracker on top and lightly press it down to spread the peanut butter to the edges. If any peanut butter seeps out the edges, just wipe it gently with a paper towel before dipping.

Place the melting wafers in a medium microwave-safe bowl and microwave on the defrost setting or at 50% power for 30 seconds. Stir and if not completely melted, continue to microwave at 15 second intervals until melted and smooth.

Set a cookie into the melted wafers, using two forks to flip it until well coated. Then, lift the cookie with the forks, allowing the excess to drain through the tines of the fork back into the bowl. Transfer the coated cookie to the lined baking sheet, pushing it off one fork with the other. Repeat to dip the remaining cookies. Decorate them with sprinkles, as desired.

Place the baking sheet in the refrigerator until the coating is firm. Transfer the chilled cookies to an airtight container and store at room temperature or in the refrigerator.