I am making cracker- peanut butter cookies dipped in melted chocolate. The recipe calls for round butter crackers like Ritz. Peanut butter is spread between two crackers and then the whole "cookie" is dipped in melted chocolate. My problem is the dipping part. Is there an easy way to do this? I put the cookie on a fork and dip it into the chocolate trying to let the excess drip off, but there is so much chocolate still on the cookie. I seem to be using a lot of chocolate -- not that I have anything against chocolate! Do you think I could thin the chocolate with a little butter? If you have made these cookies, do you have any suggestions? Thanks in advance for any help.