Prepare a loaf pan by lining it with plastic wrap or wax paper.

Coarsely crush Chez-It crackers in small plastic bag or between sheets of wax paper.

Warm peanut butter in microwavable bowl for about 20 seconds, until melted, but not bubbling. Set aside.

Pour candy corn into small microwavable mixing bowl and heat for 30 seconds. Heat at 10 second intervals until the candy does the following: Some of the candy should begin to bubble up, but do not allow it to completely melt. It may become too hard to stir in the other ingredients! Use caution; mixture will be very hot.

Working quickly. Remove from microwave and stir. The rest of the candy corn should melt as it is stirred. Pour in the warm peanut butter and cracker crumbs and stir to combine.

Pour warm mixture into lined loaf pan and press into bottom of pan evenly with the back of a large spoon.

Place in freezer for 15-20 minutes until it has cooled just enough to hold its shape when cut.

Remove candy from pan and place on cutting board. Discard pan lining; wax paper or plastic.

Using a long, sharp knife, chop candy into desired sizes: 10 bars or 20 fingers or 40 bites, as you wish.

Put candy in a large bag or sealed container and return candy to freezer for at least 30 minutes to firm up before dipping. (Candy may be stored this way for several weeks, if needed.)

Gently melt dipping chocolate according to package directions. Dip and cover frozen bars in chocolate and place on wax or parchment paper until they are set and ready to serve.