homemade Butterfingers!
Okay, I was skeptical when Sis swore that these were 'just like!' the real thing.
I'm a believer!
2 sleeves of Ritz cracker
peanut butter
one bag of white chocolate chips*
Make sandwiches with the peanut butter and crackers, dip in the melted white chocolate. Refrigerate 30 minutes or until hardened.
That's it. And boy, are they good. They DO taste just like the real thing, only they aren't as sticky.
I've got a recipe for thin mints involving Rizt crackers that I'm going to try next-the chocolate is melting right now. If it's any good I'll edit this with that recipe too.
ETA: All righty then. For home made thin mints you need one sleeve of Ritz cracker, 8 squares (1 pkg) of Baker's semi-sweet chocolate and 1/4-1/2 tsp peppermint extract. Melt the chocolate, stir in the peppermint extract and dip the crackers. Let to harden, or refrigerate until firm. I made mine in two batches and discovered that I like more peppermint in mine; ymmv.
*Which are apparently like gold around here-everyone wants them, no one has them. It took me three stores to find a few lonely bags of white chips. And they're a bitch to work with. I consider myself a decent candy maker (I can make fudge from scratch--not marshmallow fluff--which is the family hallmark, and I'm currently the only one of us who can) but it seems like there's about three seconds of melt, then it starts to grain up again, no matter how much butter I added. I much prefer melting discs, but under the circumstances, I worked with what I had. They aren't pretty, but they're good!
I'm a believer!
2 sleeves of Ritz cracker
peanut butter
one bag of white chocolate chips*
Make sandwiches with the peanut butter and crackers, dip in the melted white chocolate. Refrigerate 30 minutes or until hardened.
That's it. And boy, are they good. They DO taste just like the real thing, only they aren't as sticky.
I've got a recipe for thin mints involving Rizt crackers that I'm going to try next-the chocolate is melting right now. If it's any good I'll edit this with that recipe too.
ETA: All righty then. For home made thin mints you need one sleeve of Ritz cracker, 8 squares (1 pkg) of Baker's semi-sweet chocolate and 1/4-1/2 tsp peppermint extract. Melt the chocolate, stir in the peppermint extract and dip the crackers. Let to harden, or refrigerate until firm. I made mine in two batches and discovered that I like more peppermint in mine; ymmv.
*Which are apparently like gold around here-everyone wants them, no one has them. It took me three stores to find a few lonely bags of white chips. And they're a bitch to work with. I consider myself a decent candy maker (I can make fudge from scratch--not marshmallow fluff--which is the family hallmark, and I'm currently the only one of us who can) but it seems like there's about three seconds of melt, then it starts to grain up again, no matter how much butter I added. I much prefer melting discs, but under the circumstances, I worked with what I had. They aren't pretty, but they're good!