How To: Make magical peanut butter cookies with Paula Deen

Spread several sheets of wax paper on cookie trays, side-by-side. Using a butter knife, spread a teaspoon of peanut butter on each Ritz cracker. Set aside.

Melt the milk chocolate in a double boiler on low to medium heat until fully melted. Stir to make sure all the chocolate is melted. (You can also melt the chocolate in a microwave proof bowl in the microwave. Be careful not to burn it). Stir 1 teaspoon of vanilla into the milk chocolate, stirring carefully.

Slide a fork under a peanut butter covered cracker and lower it into the chocolate mixture. Carefully raise the fork straight up, and hold over the melted chocolate until it stops dripping. Gently place the cookie on the wax paper sheet. Repeat for each peanut-butter cracker. When one cookie sheet is full, place it in the freezer for 5 minutes.

Continue until you have made the quantity of cookies you desire.

Melt the white chocolate the same way you did with the milk chocolate. Dip a fork into the melted white chocolate and using a gentle wrist motion, drizzle the chocolate back and forth over the entire surface of the coated cookies to give your cookies a "gourmet" touch.

Allow the chocolate covered cookies to sit for a few minutes while you line a cookie tin or jar with waxed paper. Gently remove the cookies from the cookie sheet and place on top of the waxed paper in cookie tin. Layer the cookies and the waxed paper until the tin is full.

Take one cookie out and eat it. Wrap the rest of tin in colorful ribbons and give it to someone for a "gourmet" gift. The cookies look and taste like you spent hours making them. You can also decorate them with sprinkles, toffee chips, nuts, or the topping of your choice.