Begin by spreading peanut butter across one cracker, then layering a second cracker on top. Spread more peanut butter on top of the second cracker, then layer a third on top. Repeat this to create 20 peanut butter cracker stacks. Over a double boiler, melt the chocolate melting wafers, stirring constantly until smooth and creamy. Carefully remove the chocolate from the heat. Dunk each cracker stack in the melted chocolate, then move to a baking rack to drain off the excess chocolate. After 5 - 6 minutes, transfer to a baking sheet lined with parchment or wax paper. Sprinkle a pinch of coarse ground sea salt on top.
Allow to cool fully to room temperature before serving. Alternately, move to the fridge to chill for 15 minutes. In hot weather, keep stored in the fridge or freezer.