2 sleeves crackers (I use Ritz)
creamy peanut butter
1 (12 oz.) bag white chocolate chips
1 (12 oz.) bag semi-sweet or milk chocolate chips
2 tbsp. shortening (Crisco)
decorative icings (orange and yellow)
green gumdrops, cut in half

Spread peanut butter on 32 crackers and cover with another cracker, sandwich style.

Melt chocolate chips separately in a double boiler with 1 tablespoon shortening per bag.

Note: This also can be accomplished in a microwave oven on very low heat, stirring at 1-minute intervals.

Dip the peanut butter crackers in the chocolate to cover evenly. Set aside on waxed paper.

When chocolate is firm, decorate with icings and gumdrops.

Submitted by: Kathy Whitley