Chocolate Dipped Nilla Wafer Peanut Butter Sandwiches Recipes

CHOCOLATE DIPPED NILLA WAFER PEANUT BUTTER SANDWICHES

Steps:

• Beat peanut butter and powdered sugar in small bowl until combined.
• Spread 1/2 teaspoon peanut butter mixture on flat side of one cookie. Place another cookie flat side down to sandwich the peanut butter mixture. Do this with remaining cookies to create a total of 20 sandwiches.
• Next, melt the chocolate chips in microwave at increments of 30 seconds, stirring in between, until all chips are melted and smooth. *Dip each sandwich in melted chocolate shaking off excess. Place on wax paper and refrigerate about 20 min or until chocolate is set... Or eat if you like a warm chocolate mess. I say rules are meant to be broken... especially in the kitchen ;)

PEANUT BUTTER & CHOCOLATE NILLA WAFER SANDWICHES

Steps:

• In a mixer, beat the butter and Peter Pan Simply Ground™ on medium speed until well blended, then slowly add the milk. Gradually add the powdered sugar until icing reaches the desired consistency. I used 1 1/4 Cups to get a relatively stiff icing.
• Spread about 1/2 teaspoon of icing onto a NILLA Wafer and sprinkle on mini chocolate chips. Top with a second NILLA Wafer. Gently squeeze the NILLA Wafers together, then add more mini chocolate chips to the edges , if desired.
• Serve with hot cocoa, if desired.

CHOCOLATE PEANUT BUTTER COOKIE SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter and sugar in a large bowl. Using a hand mixer, beat the mixture until light and creamy, about 2 minutes. Add the cocoa powder, vanilla, salt and egg and beat again until smooth and combined. Add the flour, peanut butter chips and chocolate chips. Use a rubber spatula to stir until just mixed.
• Line 2 baking sheets with parchment paper. Scoop out 2-inch balls of dough. Place 14 on each baking sheet. Bake, rotating halfway through, until the cookies are just set around the edges and the tops look dry, about 15 minutes. Let cool for 15 minutes on the baking sheets. Remove to a wire rack to cool completely.
• When the cookies are completely cool, scoop a heaping tablespoon of the ice cream onto the flat side of one cookie. Top with another cookie and press together gently. Continue with the remaining cookies and ice cream, freezing the sandwiches as you go.

CHOCOLATE DIPPED PEANUT BUTTER CRACKER SANDWICHES

Steps:

• Spread about 1 tsp peanut butter on a Ritz, top with another cracker to form a sandwich. I like to be generous with the peanut butter, and aim for a layer about as thick as one cracker. Repeat with remaining crackers and peanut butter until you have exhausted your supply.
• Lay a sheet of parchment or waxed paper out that is large enough to place all of the cookies on.
• Warm the chocolate pieces up: I have a fondue pot so I simply pour in the chocolate, turn to high, and stir occasionally until melted. Once its all melted, reduce the heat to low. If you have a double boiler, use the same method, except heat over medium, and when its melted, remove from heat.
• - OR - In a microwave safe dish, add candy and microwave at 50% power for 1 minute. Stir well, and continue to microwave for 3-5 minutes, stirring every 30 seconds until melted.
• Next, dip the cookies. Its up to you if you want to dip the whole thing at once, or dip one half and let it set, and then dip the other half. It looks better if you can dip the whole thing at once. Sprinkle them fairly quickly before the chocolate begins to set.
• Allow to set for 1 hour before moving. Store in an airtight container for a week. (They may stay good longer, but we've never had them last that long :-) ).