Lay out 1 sleeve of Ritz crackers on wax paper and spread ~2tsp. almond butter on each cracker. Carefully place another cracker on top to create a sandwich. (2 crackers per cookie)
Use a double boiler to melt the chocolate or melt chocolate in the microwave.
Microwave method: Place the coconut oil and white chocolate in a microwave safe bowl and heat until melted. Heat for 1 minute, then stir and then heat for another minute and stir again. Should be melted now.
Double boiler method: the steam in the pot melts the chocolate gently. Fill a pot with 1-2 inches of water over medium heat and bring to a boil. Then place a glass bowl with the chocolate and coconut oil directly on top of the pot and stir until chocolate starts to melt. Make sure you have a glass bowl that fits over and covers the entire opening of the pot so the steam doesn't escape. Will take a couple minutes for the chocolate to get smooth and creamy!
Once chocolate is melted and smooth, dunk each cookie into the white chocolate so it's coated completely and set back on the wax paper. Finish off the cookies with sprinkles and repeat with remaining cookies. Place in freezer for 15 minutes so chocolate hardens, then enjoy!
Serve immediately or store in the fridge or freezer to have a sweet treat for later!
Almond butter substitutions: creamy peanut butter, soy nut butter, or any nut butterUse can also use milk chocolate or dark chocolate instead of white!