Mix peanut butter and marshmallow creme until blended. Roll into 24 (1-inch) balls.
2
Place 24 crackers, top sides down, on wax paper-covered baking sheet; top with peanut butter balls. Cover with remaining crackers, gently pressing top crackers into balls to flatten slightly.
3
Dip "cookies," one at a time, halfway into chocolate; shake gently to remove excess chocolate, then return "cookie" to baking sheet. Top with sprinkles.
