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Crush 36 WHEAT THINS finely; place in medium bowl. Add peanut butter and sugar; beat with mixer until blended. Stir in cereal.
Spread 36 of the remaining WHEAT THINS with peanut butter mixture; cover with remaining WHEAT THINS to make sandwiches, gently pressing WHEAT THINS into peanut butter mixture to secure.
Cover baking sheet with parchment. Dip half of each sandwich, 1 at a time, in melted chocolate; place on prepared baking sheet. Sprinkle with nonpareils. Refrigerate 30 min. or until chocolate is firm.
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