Put a sheet of wax paper on your cookie sheet.

Use your knife to spread peanut butter between two Ritz Crackers, sandwiching the crackers together.

Set all your peanut butter cracker sandwiches on the wax paper covered cookie sheet, in preparation for dipping.

Melt the chocolate in a double boiler or in glass measuring cup in the microwave. Microwaving requires short heating periods with stirring in between times. Either method requires stirring to avoid burning.

Once the chocolate is melted, dip each cracker sandwich in the melted chocolate, using the forks or tongs. Shake any excess chocolate off before placing back on the wax paper to dry.

When all your crackers have been dipped, chill them in the freezer for about 15 to 20 minutes.

Remove from the freezer and place in an airtight container. Store them in a cool place; I usually just stick them in the fridge.

*You can use different types of chocolate in this recipe such as: chocolate almond bark, candy melts, or chocolate chips. Ghirardelli Dark Melting Wafers is a good melting wafer option.

**Using a double boiler on the stove allows for more even melting without burning, and it also keeps the chocolate warm for dipping.