Chocolate Peanut Butter Filled Wheat Thin


My niece 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.


  • 1 box wheat thins
  • peanut butter for filing
  • chocolate bark for coating


Step 1

Using wheat thins, peanut butter, and chocolate bar, make your sandwich. Dip the sandwich in chocolate. Place on wax paper. Place the sandwiches in the freezer for about 10 to 15 minutes at longest so chocolate can harden.

Any sweetened, chocolate that melts will work fine for this recipe. 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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