Add about a heaping teaspoon of peanut butter to the surface of 15 - 18 crackers and set them on a baking sheet lined with parchment or wax paper.
Then, melt your chocolate in either a double boiler or in a bowl in the microwave in 30 second intervals, stirring in between. If using a double boiler, transfer your chocolate to a small cereal-sized bowl once it's completely melted.
To coat your crackers with chocolate, hover a fork over the bowl about an inch away from the chocolate. Use your less dominate hand to do this. Then, carefully place one cracker with peanut butter on the fork tines. Hold a spoon in your dominate hand, and drizzle the surface of the cracker with chocolate. Once coated, use the side of the spoon to scrape away any excess chocolate dripping from the bottom of the fork.
Allow the chocolate to completely harden at room temperature for 60 minutes, or, for a treat you can enjoy quicker, place your baking sheet in either your freezer for 4-5 minutes or your fridge for about 10 minutes. You'll know they're ready when the chocolate is matte rather than shiny.
The cookies can be left out at room temperature, or, in the fridge or freezer from this point on.