For The Caramel Cookies:
Lay out half of the crackers (about 50-60) face down on a cookie sheet.
Top each cracker with one rolo candy.
Bake at 300 degrees for about 5 min.
Remove from oven and quickly top each softened rolo candy with another cracker. You want to smoosh it down a little, but not so much that the caramel comes out the sides.
Let these completely cool, then dip each in chocolate. If you add sprinkles, be sure to do so before the chocolate sets. Let chocolate become firm before eating.
For The Peanut Butter Cookies:
In a small bowl, mix together the peanut butter and powdered sugar. This will give you a thicker, sweeter filling to work with.
Take a cracker and top it with a little heap of peanut butter. You want to smoosh it down a little, but not so much that the peanut butter comes out the sides.
Then dip each in chocolate. If you add sprinkles, be sure to do so before the chocolate sets. Then let chocolate become firm before eating.
Tips on dipping:
I like to do a small amount of chocolate in a small bowl at a time. For these I filled a small glass (8 oz.) bowl with chocolate and heated it in the microwave for 30 second increments until the chocolate was completely melted. Then I dipped about 10 cookies at a time (using most of the chocolate) before adding more and heating again.
I used a plastic fork with the middle prongs broken off to flip the cookies in the chocolate. I then set the cookie on the fork and gently tapped it against the side of the bowl to smooth out and drip off excess chocolate. I placed each chocolate cookie on to wax paper to cool and set.