Butterfingers

Peggy Ginn, FHS

  • 1 cup margarine, softened
  • 1 cup crunchy peanut butter
  • 1 box confectioners sugar
  • 1 1/2 cup graham cracker crumbs
  • 1 (6 oz) package chocolate chips

Blend all except chips in large bowl and press into 13×9 inch pan. Melt chips in double boiler and quickly spread over top.

Place in refrigerator and chill.

Cut in small squares or oblong bars.





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