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My review
Mock Butterfinger®
153
sonjagroset
"These are a fast, simple, and tasty treat."
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Ingredients
2 h 30 m servings 152Original recipe yields 12 servings (24 cookies)
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- US
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Directions
{{model.addEditText}} Print- Line a baking sheet with parchment paper.
- Spread 2 to 3 teaspoons peanut butter onto each of 24 crackers; top each with another cracker to create a "sandwich."
- Arrange "sandwiches" on the prepared baking sheet. Chill in freezer until peanut butter is firm, about 1 hour.
- 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.
- Dip each "sandwich" in the melted chocolate mixture to coat and arrange onto the prepared baking sheet.
- Chill coated sandwiches in freezer until chocolate is set, about 1 hour.
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Reviews
Read all reviews 2Most helpful
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8/6/2015
My mother in law makes a similar cookie using Ritz crackers. It's crazy how similar they taste to real butterfingers... The actual hands-on time is so fast you might want to make a double batc...
8/16/2016
These were yummy, but not what I was hoping for. We thought they tasted more like a peanut butter cup. I think they would be better with crunchy PB instead of the creamy.