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Chocolate Peanut Butter Filled Wheat Thin (Butterfingers)Appetizers & Beverages
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Submitted by Tiffany LeBlanc
on Tuesday, November 03, 2009
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| Makes: | |
| Prep Time: | not available |
| Cook Time: | not available |
| Ready In: | not available |
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My grand niece is a beauty indeed. She shared this recipe with our family Christmas 2008. These taste so much like butterfingers but have much less the calories. What is nice is that you can use all reduced fat products and save the calories for eggnog. Great for Christmas and Easter Tins.
The author writes about her Mom Donna - "I made some for a friend of mine sons' rehearsal she said AWESOME! |
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| Ingredients |
| 1 box wheat thins |
peanut butter for filing |
| chocolate bark for coating |
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| | | Directions | .Wheat thins ,peanut butter ,chocolate bar...make your sandwich with the thins and peanut butter,dip the sandwich in chocolate, put on wax paper u will have to put in freezer for about 10to 15 min at longest so chocolate can harden up and u have your favorite snack
From O-Chef: Clearly any sweetened, chocolate that melts will work fine for your project. You don't need chocolate bark. Chocolate chips or morsels melt more easily than blocks or bars of chocolate, but you can easily chop up bigger pieces with a good knife.
We always melt chocolate in a microwave oven. The one risk is that you might burn it. With a cup or two of chocolate chips in a microwave-safe bowl, we heat it for 45 seconds to a minute, stir it, and, if it needs further melting, heat it in additional increments of 30 seconds until it is smooth. Let it go to far, however, and it will become grainy and useless, and smell and taste scorched.
Using a double boiler can be a safer option for melting chocolate, unless a bit of water from the bottom pan comes up.
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