Chocolate Peanut Butter Filled Wheat Thin

60 sandwiches servings Prep: 15 m Cook: 10 m Total: 25 m Beginner
3.0/5 (3)
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. Made with wheat thins, peanut butter, and chocolate coating, they’re perfect for gift tins. What is nice is that you can use all reduced fat products and save the calories for eggnog. Great for Christmas and Easter Tins.

Ingredients

60 sandwiches servings
  • 1 box wheat thins
  • peanut butter for filling
  • chocolate bark for coating (or chocolate chips)

Step-by-Step Instructions

  1. Spread peanut butter on one wheat thin cracker, top with another wheat thin to make a sandwich. Repeat until you’ve made as many sandwiches as desired.
  2. Melt chocolate bark or chocolate chips in microwave (heat 45 seconds to 1 minute, stir, then heat in 30 second increments until smooth) or use a double boiler.
  3. Using a fork, dip each peanut butter sandwich in the melted chocolate to coat completely. Let excess chocolate drip off.
  4. Place chocolate-coated sandwiches on wax paper.
  5. Place the sandwiches in the freezer for 10 to 15 minutes until chocolate hardens.
  6. Store in an airtight container in the refrigerator or freezer.

Common Problems and Solutions

Q: Why is my chocolate coating grainy or seized?

A: You likely overheated the chocolate or got water in it. Melt chocolate slowly in 30-second increments, stirring between each heating. Even a drop of water can cause chocolate to seize and become grainy.

Q: Can I make these ahead of time?

A: Absolutely! These are perfect make-ahead treats. Store them in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months. They actually taste great straight from the freezer.

Tips and Techniques

Use a fork to dip the sandwiches in chocolate - place the sandwich on the fork and lower it into the melted chocolate, then lift and tap the fork gently on the edge of the bowl to remove excess chocolate. This gives you a nice, thin coating without making them too thick or messy.

Ingredient Substitutions

  • wheat thins: Ritz crackers or graham crackers
  • chocolate bark: chocolate chips or melting wafers
  • peanut butter: almond butter or Nutella

Equipment Needed

  • wax paper or parchment paper
  • microwave-safe bowl or double boiler
  • fork for dipping