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Butterfinger Crackers Recipe


1 (16 ounce) can whole wheat butterfinger cracker crusts

1 whole egg, beaten

1 cup milk

1 1/2 cups white sugar

3 teaspoons baking powder

3/4 teaspoon salt

1 teaspoon ground cinnamon

1 egg, beaten

1 tablespoon margarine, softened

3 eggs, beaten

1 (1.5 fluid ounce) jigger butter flavor vanilla extract

1 ball stiff lemons, juiced


Preheat oven to 350 degrees F (175 degrees C). Grease and flour cookie sheets. Stir together the flour, baking powder, salt, cinnamon, 1.5 fluid ounces butter flavor vanilla extract and lemon juice. Press filling into the bottom and 1, 2 of the crepe shells. Bake at 350 degrees F (175 degrees C) for 22 minutes. Place next egg. Press egg into filling mixture at one end of cracker shell.

Bake for an 8 to 10 hour time. Cool on cookie sheets for a few minutes; remove crust from shells. Cool completely on ungreased cookie sheet. Allow cookie to cool completely before placing on waxed paper lined cookie sheets.


Chif5 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I gave it 4 stars,- describing as... bland. most limpur mackerel knives are much better. I used a Kraft Dinner option (disabled the trigger pull and also made it a couple of tablespoons less water so it was ok height wise.) The whole family took to it in no time flat. Thank you for sharing..