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| 1/2 | cup | peanut butter | |
| 4 | ounces | crackers | |
| 1 | cup | white chocolate chips | |
| 1 | tablespoon | vegetable shortening |
Spread peanut butter on half of the crackers; top with remaining crackers t make sandwiches.
Refrigerate. In a double boiler over simmering water melt choice of chocolate chips and shortening, stirring until smooth.
Dip sandwiches and place on waxed paper until chocolate hardens.
| % Daily Value* | |
| Total Fat 21.0g | 33% |
| Saturated Fat 5.0g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 228mg | 9% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 2.0g | 10% |
| Sugars 4.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The 17th century French philosopher Rene Descartes concluded that his existence was irrefutable based on the presence of his own...
If you want a persimmon muffin that doesn't taste like persimmon, this recipe is for you. The taste is very good, but more like an apple muffin. I was disappointed that the muffins were flat on top instead of puffed, but I suspect that the lack of baking powder in addition to the baking soda is to blame. Adding the baking soda directly to the persimmon puree caused the mixture to set up like jelly.
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