Peanut butter Honeybees

Combine peanut butter and butter in large mixing bowl. Beat at medium speed, scraping bowl ofoten, until creamy (1-2 minutes). Add powdered sugar; reduce speed to low. Beat until well mixed (1-2 minutes) Stir in graham cracker crumbs by hand. Shape rounded teaspoonfuls of mixture into 1 1/2 inch ovals. Place on wax paper lined cookie sheets.

Combine chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH foir 30 seconds; stir. Continue microwaving at 10 second intervals, stirring until mixture is melted and smooth (10-30 seconds) Cool slightly (2-3 minutes). Place chocolate in small plastic resealable food bag. Cut very small tip from one corner of bag. For each honey bee, pepe three chocolate stripes on each oval; insert 2 almond slices in each side for wings. Insert 2 chow mein needles in head for antenae; insert 1 short chow mein noodle for tail. Make small chocolate dots for eyes, if desired.

Refrigerate until firm (at least 30 minutes) Stor refrigerated.

TIPS: If dough is too soft, stir in additional powdered sugar, 1 tablespoon at a time.