1. Line a large sheet pan with waxed paper. Stir peanut butter, sugar, currants and mini chips in medium-size bowl.
2. Divide peanut butter mixture among 24 crackers (about 1 scant tablespoon per cracker). Top with remaining 24 crackers, pressing gently so filling spreads to edges. Chill 15 minutes.
3. Meanwhile, in small glass dish, microwave chopped chocolate and oil at HIGH power in 30-second increments, stirring until smooth. Dip filled cookies in chocolate, half-dipping some, covering some completely. Let excess drip back into dish. Transfer to waxed paper. Let dipped cookies harden in cool place.
4. Microwave milk chocolate in small glass dish until smooth. Drizzle over cooled dipped cookies. Let stand until set.