30 graham crackers ( sheets, split in half )
3/4 cup creamy peanut butter
1 pound chocolate candy coating
Melt chocolate in microwave or stove top according to directions on package. Take one piece of graham cracker and dip in chocolate. Shake cracker to get rid of excess chocolate and place on a small cookie sheet covered with wax paper. Repeat with remaining graham cracker pieces. Place cookie sheet in the freezer for about 10 minutes to help the chocolate harden faster.
Pull the chocolate-covered crackers out of the freezer and spread 2 tablespoons of peanut butter on each one. Push the peanut butter all the way to the edge and try to get it as even as possible. Once you have topped all of the crackers with peanut butter, return cookie sheet to the freezer and let harden for about 10 minutes.
Remove the cookie sheet and using the rest of your melted chocolate, spoon a couple of spoonfuls onto each cracker, until all the peanut butter is covered. Make sure that you also have enough to spread on the sides of each cookie (I found that it helped to use a plastic knife to do the sides). Place sandwich cookies back in the fridge for about 5 minutes.
Remove the cookies from the freezer one last time and using the small amount of chocolate leftover, drizzle on top of each sandwich cookie. Keep cookies in the fridge until you are ready to eat them (they tend to melt and get all gooey very quickly!).