On a baking sheet lined with wax or parchment paper place the 12 graham cracker halves and set aside.

In a double boiler melt chocolate melting wafers or chocolate chips and shortening. Stir until mixture is completely melted and smooth. (Use a small saucepan, boil water then reduce heat to low. Place a heat-proof bowl on top. (Make sure the water doesn't touch it.) Add the chocolate in the bowl and stir until melted.)

Dip each graham cracker in the chocolate using a spoon to make sure it's all covered. Use a fork to lift it out of the chocolate and tap off the excess chocolate. If needed use a spoon to smooth the chocolate on top and to remove any more excess chocolate. Place each graham cracker back on the lined baking sheet. Place in the freezer for about 10 minutes or until chocolate is set.

Meanwhile, in a medium-sized mixing bowl combine the peanut butter and softened butter and mix by hand until butter is incorporated. Mix in the vanilla extract. Slowly stir in the powdered sugar until the mixture is smooth.

Top each graham crackers with about 2 tablespoons of the peanut butter mixture. I use a medium-sized cookie scoop. Then spread out the mixture evenly over each of the chocolate dipped graham crackers. Place in freezer for 20 minutes.

A couple minute before pulling the peanut butter crackers out of the freezer remove the chocolate from the stove top and stir it to help it cool down a little. Spoon the remaining chocolate over the tops and sides of the peanut butter and use the spoon or a knife to make the edges straight. Top with chopped peanuts if desired and repeat with each peanut butter cracker. Stick the baking sheet back in the freezer for about 10-15 minutes or until the chocolate is set.

Store in the fridge. Before eating remove from the fridge for about 10 minutes before enjoying.