Instructions: Arrange the cracker squares in the bottom of a foil lined 8-inch square baking pan, cutting crackers to fit, if necessary. Place the chocolate squares and the milk in a medium microwavable bowl and microwave on high power for 30-60 seconds; stir, then microwave for another 30-60 seconds, or until the chocolate is almost melted. Remove from the microwave and stir until the chocolate is completely melted. Set aside 2 tablespoons of the mixture for garnish. Spread the remaining chocolate mixture evenly over the crackers. Freese for 10 minutes or until firm. Meanwhile, place the peanut butter and butter in a large microwavable bowl and microwave on high power for 30 seconds or until the butter is melted. Remove from the microwave and stir until well blended. Gently stir in the whipped topping.

Spread evenly over the chocolate layer. With the back of a spoon, make indentations in the whipped topping layer at 1 inch intervals. Place 1 peanut in each of those "pockets". Drizzle with the reserved chocolate mixture (reheat it before drizzling, if necessary). Chill in the refrigerator until firm, at least 4 hours (or overnight). Cut into 2-inch squares. Store in the refrigerator or freese for later use.

Yield: 16 pockets

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