• 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.

Nutrition Facts

165 calories; 12 g total fat; 1 mg cholesterol; 103 mg sodium. 15 g carbohydrates; 3 g protein;