Mock Butterfinger® recipe

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Ingredients

½ cup peanut butter, or as needed
48 thin wheat crackers (such as Wheat Thins®)
½ cup chocolate chips
2 tablespoons butter, or as needed

Nutrition Info

151.5 calories
carbohydrate: 11.7 g
cholesterol: 5.1 mg
fat: 11.1 g
fiber: 1.4 g
protein: 3.7 g
saturatedFat: 3.9 g
servingSize: -
sodium: 127.3 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line a baking sheet with parchment paper.

  2. Spread 2 to 3 teaspoons peanut butter onto each of 24 crackers, top each with another cracker to create a \"sandwich.\"

  3. Arrange \"sandwiches\" on the prepared baking sheet. Chill in freezer until peanut butter is firm, about 1 hour.

  4. Heat chocolate and butter together in a microwave-safe glass or ceramic bowl in 20-second intervals in a microwave oven, stirring frequently, until melted and smooth, 1 to 2 minutes.

  5. Dip each \"sandwich\" in the melted chocolate mixture to coat and arrange onto the prepared baking sheet.

  6. Chill coated sandwiches in freezer until chocolate is set, about 1 hour.

Recipe Yield

24 cookies

Recipe Note

These are a fast, simple, and tasty treat.

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