Peanut Butter And Chocolate Sorbet Sandwiches Recipes

PEANUT BUTTER AND CHOCOLATE SORBET SANDWICHES

Steps:

• Whisk first 4 ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil, whisking frequently. Pour into bowl. Chill until cold. Transfer to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; mix in peanut butter candies. Freeze overnight.
• Line cookie sheet with foil. Sandwich 1/3 cup sorbet between flat sides of 2 cookies, pressing slightly to bring sorbet to edge of sandwich; smooth sides. Place on cookie sheet and freeze. Repeat with remaining sorbet and cookies. Freeze until firm, at least 3 hours.
• Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Working quickly, roll sides of sandwich in warm chocolate, turning to coat sides only. Roll coated sides in chopped nuts. Return sandwich to same cookie sheet. Repeat with remaining sandwiches, melted chocolate and chopped nuts. Freeze until firm, about 1 hour. (Can be prepared 1 week ahead. Wrap tightly.)

CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in chocolate chips, peanut butter pieces and walnuts.
• On large ungreased cookie sheets, drop dough by scant 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown.
• Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

CHOCOLATE PEANUT BUTTER SANDWICH COOKIES

Steps:

• In a large saucepan melt butter and shortening over low heat, Remove from the heat; stir in the cocoa, chocolate syrup and peanut butter until smooth. Cool., In a large bowl, beat eggs and sugar until lemon-colored. Beat in the chocolate mixture and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture., Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until surface cracks. Cool for 2 minutes before removing to wire racks., In a large bowl, beat peanut butter and butter until fluffy. Beat in milk and vanilla. Gradually add confectioners' sugar; beat until smooth. Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies.