- 1/2 cup peanut butter, or as needed
- 48 thin wheat crackers (such as Wheat Thins®)
- 1/2 cup chocolate chips
- 2 tablespoons butter, or as needed
- 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.
09/15/2019
recipepes.com
mock butterfinger®, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
