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).
Add your allergy friendly chocolate chips and palm oil (see note) to the bowl and stir occasionally as they begin to melt. Sometimes dairy free chocolate chips don't melt great in the microwave, so this is one of my favorite methods for melting and dipping chocolate.
While chocolate is melting, spread about 1 teaspoon of SunButter onto half the Ritz crackers, then top them with the other half to make 14 cracker sandwiches.
Once the chocolate is completely melted, begin dipping the cracker sandwiches, using a spoon to scoop white chocolate onto the top of them as needed. I use a flat dipper tool, but you can use a fork.
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, about 30 minutes.
Store in an airtight container at room temperature.
* The palm oil shortening helps to thin the chocolate a little bit for easier dipping. If you want a thicker coating of chocolate, then skip adding the palm oil and use more chocolate chips (thicker coating = you'll use more chocolate). You can use coconut oil in place of palm oil, however the chocolate will be melty and won't stay firm at room temperature.