Pour boiling water into a medium bowl or pan and set a smaller bowl inside it (make sure the water doesn't come over the sides).
Break up your dairy free white chocolate into pieces and add to the bowl and stir occasionally as the white chocolate begins to melt. I have found that dairy free white chocolate doesn't melt well in the microwave, so this is the best method.
While the white chocolate is melting, spread about 1 teaspoon of SunButter or allergy friendly chocolate spread onto half the Ritz crackers, then top them with the other half to make 14 cracker sandwiches.
Once the white chocolate is completely melted, begin dipping the cracker sandwiches, using a spoon to scoop white chocolate onto the top of them as needed.
Set the dipped Ritz cookies onto a baking sheet lined with parchment paper. Top with your favorite sprinkles.
Chill the cookies in the fridge until they set firm, 15-20 minutes.
Store in an airtight container at room temperature.
Once dipped, set these on a parchment-lined cookie sheet, don't use a wire rack or they will stick to the rack and make it hard to remove.