HEAT Little Smokies as directed on package.
MIX jam and barbecue sauce in saucepan, cook on medium heat until jam is melted, stirring occasionally. Stir in lemon juice. Remove from heat; blend in peanut butter. Return to heat; bring just to boil.
PLACE jam mixture and Little Smokies in slow cooker or fondue pot. Set on low heat to keep warm while serving. Serve with green pepper and pineapple chunks, if desired.
