Line a baking sheet with parchment paper or wax paper.

Place 24 of the crackers on the baking sheet in a single layer; set aside.

In a medium bowl, combine the creamy peanut butter and marshmallow creme. Stir until smooth and well​‑blended.

Spread a thin​—but not ultra​‑thin​—layer of the peanut butter​‑marshmallow mixture onto each of the 24 crackers on the sheet.

Top each of those with one of the remaining 24 crackers, creating 24 “sandwiches” (cracker → filling → cracker). Set aside.

In a microwave​‑safe bowl, add the chopped chocolate. Heat on high in 15​‑ to 30​‑second bursts, stirring after each burst, until the chocolate is melted and smooth.

Using one or two forks, dip each sandwich stack into the melted chocolate, letting excess drip off. Place the dipped stacks back on the lined baking sheet.

If desired, immediately sprinkle holiday sprinkles (or other decorative toppings) over the chocolate​‑coated stacks while the chocolate is still soft.

Refrigerate (or place in the freezer) until the chocolate has hardened. Then they’re ready to serve.