Start by making the filling. In a bowl, beat together the creamy peanut butter and softened butter. Use an electric mixer and beat until the mixture is light and fluffy with no visible streaks of butter. This should take about 3 to 5 minutes.
Add the powdered sugar and vanilla extract to the peanut butter mixture. Beat until fully combined and smooth. Cover the bowl and place it in the fridge while you prepare the crackers.
Preheat your oven to 400 degrees Fahrenheit. In a food processor, combine the all-purpose flour, baking powder, sugar, and salt. Pulse to mix them evenly.
Add the cold unsalted butter and pulse until the mixture resembles coarse crumbs. It’s important that the butter remains cold to achieve a flaky texture.
Next, add in the canola oil and pulse again to blend. Slowly stream in the water while pulsing until a dough ball forms. If the dough feels too wet or sticky, add a little more flour.
On a lightly floured surface, roll out the dough as thinly as you can. I personally use a pasta maker for this, and it works wonders! Aim for a thickness of about 1/8 inch.
Use a cookie cutter to cut out shapes from the dough. You can use bunny-shaped cutters for Easter or any shape you prefer.
Arrange the cutouts on a baking sheet lined with parchment paper. Bake in the preheated oven for 10 to 11 minutes, or until the tops start to turn golden brown.
Once baked, remove them from the oven and brush the tops with melted butter, then sprinkle with kosher salt. Allow them to cool completely, which takes around 5 minutes.
After cooling, take the chilled peanut butter filling and spread it on one side of a cracker. Sandwich it with another cracker, pressing gently. Repeat this until all the crackers are filled. You should have approximately 18 sandwiches.
Place the sandwiches in the freezer for about 10 minutes to firm up while you melt the chocolate.
Melt the chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring each time until fully melted and smooth.
Line a baking sheet with wax or parchment paper. Take three sandwiches out of the freezer and dip them in the melted chocolate. Use a knife to remove any excess chocolate and place them back on the lined baking sheet. If you like, decorate with sprinkles at this point.
Repeat this dipping process until all sandwiches are coated on one side. Return them to the freezer for another 10 minutes.
Finally, dip the other side of each sandwich in the melted chocolate, using the knife to fill in any gaps or blank spots. Place them back on the lined baking sheet and freeze again for 10 minutes.
Once firm, remove from the freezer and store them in a sealed container until you’re ready to serve. They taste best cold, right out of the fridge!
