Melt your chocolate over a double boiler or in the microwave in short bursts. Be sure to stir the chocolate often if you're microwaving it so it doesn't scorch. Once it has completely melted, set aside.
Line a baking sheet with parchment paper and place 24 of your crackers down. Place a tablespoon of your filling on each cracker. Take a cracker and gently press down, repeat until you have 24 sandwich cookies.
Use two forks to gently drop a cookie into the melted chocolate. Use the forks to turn the cookie over so it is completely covered in chocolate. Lift it out and allow the excess to drip back down.
Transfer the cookie back on to the parchment paper and repeat with the remaining cookies.
Top each cookie with sea salt, crushed candy canes or sprinkles. Place your baking tray into the fridge for 30 minutes to firm up.
Notes
Storage: Keep the cookies in an airtight container for up to a week at room temperature. If your kitchen is warm then keep them in the fridge.Variations:
Thin mint: add ¼ teaspoon of peppermint extract to the chocolate then mix together. Feel free to dip just single crackers instead of sandwich cookies into the chocolate.
Other fillings: substitute an equal amount of nut butter, sunflower butter, Nutella, or cookie butter. Just make sure whatever you use is very thick.
Marshmallow creme: add a small teaspoon of marshmallow creme on top of the tahini or nut butter.
Half dipped: dip just half of the cookie into the chocolate then let firm up.