Line a 15" x 10" rimmed baking pan with wax paper; set aside.

Place 24 Ritz crackers on the wax paper, leaving about 1 inch between each.

Using the ¾ cup creamy peanut butter, put about ½ tablespoon (about 1½ teaspoons) onto the center of each of the 24 crackers. There is no need to spread the peanut butter.

Top each peanut-buttered cracker with one of the remaining 24 Ritz crackers and gently press the center of each sandwich once to spread the peanut butter between the crackers. You should have 24 sandwich cookies.

Place the 8 ounces chocolate almond bark and 8 ounces semisweet chocolate chips together in a medium heatproof bowl.

Melt the chocolate mixture either: - Microwave method: heat on low power in 20–30 second intervals, stirring well between intervals, until smooth; or - Double-boiler method: set the bowl over simmering (not boiling) water, stirring frequently until the chocolate is smooth. Do not let water contact the chocolate and take care not to overheat or scorch it.

Remove the melted chocolate from heat. Using two forks, lower one sandwich cookie at a time into the chocolate, turn it to coat completely, then lift it out. Tap the fork handle lightly on the side of the bowl to let excess chocolate drip back into the bowl, then slide the cookie off the forks onto the prepared wax paper (use a toothpick to help remove the cookie from the fork if needed).

If the chocolate becomes thick or difficult to work with, warm it briefly (same methods as above) until smooth again. Repeat until all 24 sandwiches are coated.

If using sea salt flakes or sprinkles, sprinkle them onto each cookie immediately after dipping, before the chocolate sets.

Let the chocolate set at room temperature until firm, or chill briefly to speed setting. Store the finished cookies in an airtight container.