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Mock Butterfinger®


"These are a fast, simple, and tasty treat."
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2 h 30 m servings 152 cals
Original recipe yields 12 servings (24 cookies)

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  • Prep

  • Ready In

  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.

Nutrition Facts

Per Serving: 152 calories; 11.1 g fat; 11.7 g carbohydrates; 3.7 g protein; 5 mg cholesterol; 127 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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...

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.