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Old 10-03-2012, 10:52 AM   #1
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Butterfinger Cookie *pic*

I wanted to call these "Idon'tknowwhat'chacallembars" they are a cross between Butterfinger and a cookie bar

Mock Gram Crackers
1/2 cup (Teddy Bear) all natural smooth peanut butter
5 packages of Splenda
1 egg
1/2 teaspoon vanilla

Preheat Oven 375o
Mix all ingredients together and spread on a parchment lined small cookie sheet thin like a gram cracker.


Bake for around 12-15 until really brown. Cool and then crumble into bread crumb consitancy.


In a small bowl, combine:
1/2 cup of peanut butter (same kind as above)
5 packages Splenda
4 tablespoon Poly Dextrose
Mix together and then add Mock Gram Cracker Crumbs.
Let sit.

Chocolate
2 tablespoons unsalted butter, melted till liquid form
6 blue packages of sweetener
2 teaspoons heavy cream
1/2 teaspoon vanilla
Stir mixure for around 4 minutes

In a parchment lined plate take 2 tablespoons of the chocolate and coat paper. Freeze for a few minutes till firm.
Add peanut butter mixture to the top of that and then pour rest of chocolate over that. Freeze.
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Old 10-03-2012, 10:56 AM   #2
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Cool recipe. I haven't had a butterfinger in years.
Thank you.
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Old 10-03-2012, 10:57 AM   #3
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I think you forgot the chocolate in your recipe
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Old 10-03-2012, 11:07 AM   #4
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Those look good, but way too tempting. I don't trust myself around "butterfingers". I like 'em too much.
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Old 10-03-2012, 11:19 AM   #5
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ooooooooooooThey look great!!!!!!!!!!!
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Old 10-03-2012, 12:03 PM   #6
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Quote:
Originally Posted by ouizoid View Post
I think you forgot the chocolate in your recipe
Thank you for your post Chocolate is posted
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Old 10-03-2012, 12:22 PM   #7
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I think we want to know how much chocolate? The amount is not there. Please.
And what kind of chocolate?

Last edited by rosethorns; 10-03-2012 at 12:23 PM..
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Old 10-03-2012, 12:50 PM   #8
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Quote:
Originally Posted by rosethorns View Post
I think we want to know how much chocolate? The amount is not there. Please.
And what kind of chocolate?
DUH... LOL!! 3 teaspoons of cocoa... sorry
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Old 10-03-2012, 12:52 PM   #9
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*Update... well I am embarrased 3 teaspoons of cocoa for the chocolate.... and i forgot to add 2 tablespoons of butter to the peanut butter filling.... I'm getting old


Quote:
Originally Posted by mmorris View Post
I wanted to call these "Idon'tknowwhat'chacallembars" they are a cross between Butterfinger and a cookie bar

Mock Gram Crackers
1/2 cup (Teddy Bear) all natural smooth peanut butter
5 packages of Splenda
1 egg
1/2 teaspoon vanilla

Preheat Oven 375o
Mix all ingredients together and spread on a parchment lined small cookie sheet thin like a gram cracker.


Bake for around 12-15 until really brown. Cool and then crumble into bread crumb consitancy.


In a small bowl, combine:
1/2 cup of peanut butter (same kind as above)
5 packages Splenda
4 tablespoon Poly Dextrose
Mix together and then add Mock Gram Cracker Crumbs.
Let sit.

Chocolate
2 tablespoons unsalted butter, melted till liquid form
6 blue packages of sweetener
2 teaspoons heavy cream
1/2 teaspoon vanilla
Stir mixure for around 4 minutes

In a parchment lined plate take 2 tablespoons of the chocolate and coat paper. Freeze for a few minutes till firm.
Add peanut butter mixture to the top of that and then pour rest of chocolate over that. Freeze.
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Old 10-03-2012, 01:15 PM   #10
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Where is the picture?
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Old 10-03-2012, 01:17 PM   #11
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LOL!!!!!!!!!!!!
A lot of us are getting old. And then factor in memory loss from chemo !!!!! Yuck.

I'm really laughing hard. Thanks M. We really appreciate yr. recipes.
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Old 10-03-2012, 01:26 PM   #12
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Oh MY... I am eating the last of my recipe It was so good it has the crunch of a Butterfinger ...and I could not stop!!! It looks like Induction for me for the next week.. LOL
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Old 10-03-2012, 01:39 PM   #13
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Is there anyway to get the texture without the poly D. It really hurts my digestive system.
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Old 10-03-2012, 02:35 PM   #14
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Quote:
Originally Posted by ladeeda View Post
Is there anyway to get the texture without the poly D. It really hurts my digestive system.

I am not sure I think Poly D give it crunch that the Butterfinger has in it.. Maybe someone else can think of something.. I would sure like to know too
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Old 10-03-2012, 02:35 PM   #15
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Quote:
Originally Posted by ladeeda View Post
Is there anyway to get the texture without the poly D. It really hurts my digestive system.

I am not sure I think Poly D give it crunch that the Butterfinger has in it.. Maybe someone else can think of something.. I would sure like to know too
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Old 10-03-2012, 04:37 PM   #16
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Something else is missing; the number of servings you got out of the recipe or was that one huge Butterfinger, LOL.
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Old 10-03-2012, 04:54 PM   #17
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Quote:
Originally Posted by LindaSue View Post
Something else is missing; the number of servings you got out of the recipe or was that one huge Butterfinger, LOL.
For me it was one serving... however I believe you can cut it into 8. Also you can double the chocolate recipe if you really want it coated.
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Old 10-03-2012, 04:56 PM   #18
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Just a quick note to my post.. I use the above gram cracker recipe for all recipes calling for graham crackers... Ha Ha I've caught my own spelling error I really thought it was gram crackers LOL
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Old 10-03-2012, 05:11 PM   #19
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looks good.....y'all are making me laugh
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Old 10-03-2012, 05:33 PM   #20
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This is such a funny thread!! LOL Could you post the whole recipe together please. Thank you!!
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Old 10-03-2012, 06:50 PM   #21
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yes LOL with the chocolate and pb in the recipe . Because I want to make this. THANKS MM
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Old 10-03-2012, 07:16 PM   #22
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Mock Graham Crackers
1/2 cup (Teddy Bear) all natural smooth peanut butter
5 packages of [COLOR=#0066cc]Splenda[/COLOR]
1 egg
1/2 teaspoon vanilla

Preheat Oven 375o
Mix all ingredients together and spread on a parchment lined small cookie sheet thin like a graham cracker.
Bake for around 12-15 until really brown. Cool and then crumble into bread crumb consitancy.

Peanut Butter Filling
In a small bowl, combine:
1/2 cup of peanut butter (same kind as above)
5 packages Splenda
2 1/2 tablespoons butter
4 tablespoon Poly Dextrose
Mix together and then add Mock Gram Cracker Crumbs.
Let sit while you make chocolate.

Chocolate
2 tablespoons unsalted butter, melted till liquid form
3 teaspoons cocoa
6 blue packages of sweetener
2 teaspoons heavy cream
1/2 teaspoon vanilla
Stir mixure for around 4 minutes

In a parchment lined plate take 2 tablespoons of the chocolate and coat paper. Freeze for a few minutes till firm.
Add peanut butter mixture to the top of that and then pour rest of chocolate over that. Freeze.
*chocolate can be doubled*
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Old 06-27-2013, 01:29 AM   #23
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Is the polyd a must?
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Old 06-27-2013, 06:28 AM   #24
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Quote:
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Is the polyd a must?
The texture would be very different without it. It gives baked goods a soft, chewy texture that you won't get with Splenda alone.
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Old 06-27-2013, 12:06 PM   #25
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Yeah. But it's used in the filling, so maybe it won't make such a difference? It would be different if it was in the cookie bottom if I understand correctly.
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Old 06-27-2013, 12:53 PM   #26
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Quote:
Originally Posted by alonewithyou View Post
Yeah. But it's used in the filling, so maybe it won't make such a difference? It would be different if it was in the cookie bottom if I understand correctly.
The poly D is mixed with the cookie after it's baked.I'm going to make this. Maybe today.
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Old 06-27-2013, 03:40 PM   #27
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I recently tried the recipe with and without the polyd. Both recipes were wonderful but the one with the polyd. gave it more of a crunch... Love this recipe and it tastes wonderful if refrigerated or frozen
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Old 06-28-2013, 01:17 AM   #28
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OMG! This looks awesome! Thanks so much for the recipe. I could use the mock graham cracker crumbs in so many recipes.

Just wondering, would isomalt be a sub for the Poly D? I have Poly D and would be fine with trying it. I am asking for those with GI troubles when eating it.

Tracy
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Old 06-28-2013, 07:42 AM   #29
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Quote:
Originally Posted by Smiles View Post
OMG! This looks awesome! Thanks so much for the recipe. I could use the mock graham cracker crumbs in so many recipes.

Just wondering, would isomalt be a sub for the Poly D? I have Poly D and would be fine with trying it. I am asking for those with GI troubles when eating it.

Tracy
I have never used isomalt before, if you use it let me know how it turns out.
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Old 06-29-2013, 06:31 AM   #30
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Quote:
Originally Posted by Smiles View Post
OMG! This looks awesome! Thanks so much for the recipe. I could use the mock graham cracker crumbs in so many recipes.

Just wondering, would isomalt be a sub for the Poly D? I have Poly D and would be fine with trying it. I am asking for those with GI troubles when eating it.

Tracy
No isomalt is a sweetener, Poly D is fiber but helps sweeteners. I think.

I use poly D in small amounts , because it can cause stomach distress.

HTH
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