Carefully roll out 1 pie crust round until it is about 1 inch larger than the other one.

Using the smaller one as a base, place even dots of peanut butter, evenly spaced on dough.

Use about 1/2 tsp peanut butter per mound.  Top each mound with 6-8 chips.  Carefully lay larger round over all.

Press dough down gently to form rows.  Using a sharp knife or pizza cutter, carefully cut the dough into squares around the mounds.

Separate the ravioli and seal the edges of each one with a fork.  Place ravioli onto a silicone mat or parchment paper lined baking sheet.  Brush with egg and top with sprinkles

Bake at 400 for 12-15 minutes.  Serve warm or at room temperature, and drizzle with chocolate or caramel sauce if desired.