Start with buttery crackers already filled with peanut butter, small or regular size (Ritz Bits is my personal choice or make your own peanut butter sandwiched between crackers using your choice of crunchy or smooth peanut butter between two crackers).
Melt semi-sweet chocolate chips (or milk chocolate or white, your preference) slowly over a double boiler or in a microwave oven in a microwave safe measuring cup (some recipes suggest adding 2 teaspoons or tablespoons of oil to make it thinner but I used chocolate alone and it works). Dip each sandwich cookie one at a time and coat thoroughly with chocolate and remove with a fork or chocolate dipping tool. Place on a tray lined with wax paper and leave on the counter to set. If the weather is too warm for them to set up quickly, place in the refrigerator for a few minutes. Once firm they can be placed in airtight container with wax paper between layers until ready to eat.