MOCK BUTTERFINGER BARS
1 (10 oz.) box original Wheat Thins crackers
1 cup creamy peanut butter
16 ounces dipping chocolate or almond bark
Sandwich about 1/2 teaspoon peanut butter between two Wheat Thins crackers; repeat until all crackers have been used. Melt chocolate in microwave at 50 percent power for one minute; stir. Return to microwave at 30 second intervals until chocolate is completely melted and smooth. Dip cracker "sandwiches" in chocolate to coat. Set on wax paper. Place in refrigerator or freezer for 10-15 minutes to set completely. Store in an airtight container.
If you're still here after reading that short and somewhat strange ingredient list, you're in for a treat! Our friends recently brought us a plate of Christmas goodies and these were the family favorite. I took one bite and thought, "These taste like Butterfingers!" I'm not a huge fan of Butterfingers, but I really liked these. After closer examination I determined (to my surprise) that they were made from Wheat Thins crackers. A quick search of the Internet confirmed that there were indeed recipes out there for mock Butterfingers made from Wheat Thins. If you've ever had those Ritz crackers filled with peanut butter and dipped in chocolate, these are similar (and I think, even better). I think they taste best after sitting overnight, so the crackers and peanut butter have time to mingle. You can also use white chocolate, or a combination, and add some holiday sprinkles or drizzled chocolate to dress them up a bit. There are only a few Christmas treats that I must make every year, and this one is going on the list!
Who Dished It Up First
Inspired by a cookie tray from our friends Debbie and Derrick.
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