Double Dipped Chocolate Chip Shortbread
1 package of Walkers Gluten-Free Chocolate Chip Shortbread cookies
1 C gluten-free chocolate chips
2 T creamy peanut butter
In a double boiler or pot with boiling water and a glass bowl sitting on top, melt the chocolate chips with peanut butter.
Place the sprinkles in a small dish. Gently dip half of each cookie into the chocolate then into sprinkles. Allow to dry on parchment paper.