Chocolate Covered Sandwich Cookies
3/4 cup crunchy peanut butter
1/4 cup confectioners sugar
1/4 cup currants
1/4 cup mini semisweet chocolate chips
48 round buttery crackers
8 ounces semisweet chocolate, chopped
2 tablespoons vegetable oil
2 ounces milk chocolate, chopped
Line a large sheet pan with waxed paper. Stir peanut butter, sugar, currants and
mini chips in medium-size bowl. Divide peanut butter mixture among 24 crackers
(about 1 scant tablespoon per cracker). Top with remaining 24 crackers, pressing
gently so filling spreads to edges. Chill 15 minutes.
Meanwhile, in small glass dish, microwave chopped chocolate and oil at HIGH
power in 30-second increments, stirring until smooth. Dip filled cookies in
chocolate, half-dipping some, covering some completely. Let excess drip back
into dish. Transfer to waxed paper. Let dipped cookies harden in cool place.
Microwave milk chocolate in small glass dish until smooth. Drizzle over cooled
dipped cookies. Let stand until set.
Makes 24 cookies.