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Preheat oven to 325*. Mix all of the ingredients together in a mixing bowl. Pour onto a parchment lined cookie sheet. Spread out evenly and thin! The thinner you go the more thoroughly it will cook. Sprinkle desired amount of salt on top before placing into the over. Coarse is best but any salt is fine.
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Step 2. Combine the chocolate, peanut butter, and butter in a heatproof bowl that fits over the top of the pot. Melt the ingredients over the boiling water, stirring until combined.
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Instructions. Spread a dollop of peanut butter on a cracker then top with another cracker to make a sandwich. Do this until you finish the box (or make as many as you'd like) Follow the package instructions to melt the chocolate almond bark. Dip each mini cracker sandwich into the chocolate, shaking off any excess chocolate.
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Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10x12-inch rectangle.
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Pat the dough into a disk, wrap with plastic wrap, and refrigerate for 1 hour. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin 10x12-inch rectangle (the dough should be no more than ⅛-inch high). Using a fluted pastry wheel, cut the rectangles into 1.
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Instructions. Preheat oven to 250 degrees. Mix all ingredients together in a large bowl. And spread evenly over a large baking pan (or 2 smaller ones) Bake for 15-20 minutes, let cool and store in an airtight container.
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Instructions. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Add dry ingredients to a food processor and process to thoroughly combine. Then add olive oil and/or butter and pulse again until crumbly. Add cold water 1 Tbsp at a time until it forms a loose dough (see photo).
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Melt the chocolate wafers according to the package instructions. Dip the chilled truffles into the melted chocolate, one at a time, letting excess drip off, then return to the baking sheet. Sprinkle with just a touch of finely crushed up butterfinger candy bar. Chill. Chill in the fridge for an additional 15 minutes.
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I marched right to the cracker aisle and pick up a box of yummy Cheez-Its crackers and could hardly wait for the opportunity to make these little gems. Last fall I made the pan of butterfinger candies melting candy corn, mixing with peanut butter, and loved those Homemade Butterfinger Candy Bar Bites.
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I thought I would try making these Fake Butterfingers with the large size Cheez_Its. Just spread some peanut butter on one and top it with another. Then dip the entire cracker sandwich into the melted chocolate discs. Allow to cool completely. Then take a bite. Trust me I am sure you will not be able to eat just one.
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Instructions. Preheat oven to 325˚F and line 2 baking sheets with parchment paper. Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly. Add in the milk, then pulse several more times.
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For the Dough: Adjust oven rack to middle position and preheat to 375°F (190°C). Whisk flour, baking powder, sugar, and salt together in a medium bowl. Toss cheddar with dry ingredients until well combined. Stir in cream, mixing with a flexible spatula until dough comes together.
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Place a 1/2 teaspoon full of peanut butter on each Cheez-It. Photo by Jedd Marrero Step 3. Use the remaining Cheez-Its to sandwich the peanut butter. Photo by Jedd Marrero Step 4. Melt the chocolate in the microwave, stirring after every 30 seconds. Once it's smooth, dip each Cheez-It sandwich halfway in the chocolate. Photo by Jedd Marrero.
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Take the bars out of the pan and cut into mini Butterfinger size bars. - Melt the chocolate in a clean medium bowl in the microwave, stirring every 30 seconds until smooth.
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Remove candy from pan and place on cutting board. Discard pan lining; wax paper or plastic. Using a long, sharp knife, chop candy into desired sizes: 10 bars or 20 fingers or 40 bites, as you wish. Put candy in a large bag or sealed container and return candy to freezer for at least 30 minutes to firm up before dipping.
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Directions. Preheat the oven to 375 degrees. Mist a baking sheet with cooking spray. Cut the chicken into 1-inch-wide strips. Stir together the sour cream, salt, pepper, garlic powder, and onion powder in a medium-size bowl. Add the chicken and toss well to coat. Pour the cracker crumbs onto a plate.