Spread crackers with peanut butter; set on baking sheet. Refrigerate until peanut butter is solid (about 1 hour).
Using a double boiler or a heat-proof bowl over the top of a saucepan, fill halfway with water; bring to a boil. Reduce heat to simmer.
Add chocolate chips and butter to top of double boiler or bowl. Continue heating until chocolate is melted, stirring occasionally. Remove from heat.
Dip crackers in chocolate; allow excess chocolate to drip off crackers. Place on a wire rack over wax paper or directly on wax paper. Allow to cool completely. Store in an airtight container.
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