Peanutbutterchocolatesandwich Recipes

PEANUT BUTTER SANDWICH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
• Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
• Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
• To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".

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.

CHOCOLATE-PEANUT BUTTER DREAM BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
• In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.