In a large bowl cream butter, gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla.

Mix together well. Shape a teaspoonful of mixture into balls.

Place balls on wax paper lined baking sheets. Chill for 1 hour. Remove from refrigerator.

Melt dipping chocolate in a double boiler or medium microwaveable bowl on low until melted, stirring often.

Using a fork, dip peanut butter balls into melted chocolate, covering well.

Tap fork against side of pan to remove excess chocolate.

Place on wire cooling rack. Sprinkle tops with sea salt or sprinkle tops with sprinkles, if desired.

Set aside in a cool place until chocolate is set.