Spread peanut butter on a cracker. Top with another cracker. Set in freezer for 10 minutes.
Using a double boiler (or a small pan on top of a smaller pan that has boiling water in it), melt the white almond bark until creamy.
Remove peanut butter crackers from freezer. Working quickly, coat each "sandwich" with the melted almond bark. Set on wax paper lined baking sheet. When pan is full, refrigerate or freeze a few minutes until the almond bark is set.
Remove from wax paper and store in zipper bags or air tight containers.
*** If you choose to... you can add colored sprinkles to decorate...