In a small bowl, stir together the peanut butter and marshmallow creme until marbled together.

Use a table knife to place about 1 teaspoon of peanut butter marshmallow mixture between two Ritz crackers. Gently press crackers together just until peanut butter and marshmallow mixture spreads to the edges of the crackers.

Place cookies on a baking sheet covered with waxed paper. Place cookies in the freezer for about 1 hour until firm.

In two medium-sized microwave-safe bowls, separately melt both varieties of almond bark. Heat on high power for 1 minute then stir well. Heat in 30-second intervals, stirring often, until almond bark is smooth.

Remove cookies from the freezer and use two forks to dip each cookie into the melted almond bark.

Place covered cookies into a sheet of waxed paper than add sprinkles or decorations as desired.