Sandwich a generous amount of peanut butter in between two golden round crackers.
Place 24 of the sandwich crackers on wax paper, leaving space between each one.
Line a baking sheet (approximately 15" x 10") with wax paper.
Next, melt chocolate in microwave-safe bowl until completely melted (do this in 15 to 30 second increments, stirring).
***Note only for white chocolate baking chips**** Add canola oil to melted white chocolate and stir until completely combined.
Dip peanut butter crackers in melted white chocolate or almond bark. Submerge until fully coated.
Using a fork, place the "cookie" on a wax paper lined baking sheet.
After they have set about 30 seconds, sprinkle "cookies" with your favorite sprinkles combination.
Place pan in the freezer for approximately 20 minutes.
Serve and enjoy!