DISNEYLAND'S CHOCOLATE PEANUT BUTTER SANDWICH RECIPE
This delicious copycat Disneyland favorite is sure to brighten your day! It's amazing from the very first bite!
Provided by Momma Cyd
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Line a cookie sheet with wax paper or parchment paper.
- Melt 1 1/2 cups of the chocolate chips and 1 teaspoon of shortening in a microwave safe bowl or big glass measuring cup. Stirring at every 20 second intervals until fully melted and smooth.
- Then dip each graham cracker half into the chocolate, tapping or gently scraping off the excess chocolate. But you want the graham cracker to be totally covered.
- Set each chocolate covered graham cracker on the cookie sheet and place in the fridge or freezer to set up quickly.
- While the chocolate covered graham crackers are setting up, make the peanut butter filling by mixing the peanut butter, powdered sugar, vanilla and milk.
- Mix until smooth and creamy.(sometimes it just easier at the end to mix with your hands) Roll into 12 equal dough balls and chill in the freezer for about 15 minutes.
- Pull out the chilled chocolate covered graham crackers and peanut butter balls. Gently flatten the peanut butter balls to the size of the graham cracker and place it on the chocolate graham. Gently spread it to the edges so it's evenly distributed.
- Melt the other 1 1/2 cups of chocolate chips with 1 teaspoon of shortening. Stirring until smooth. Gently spoon chocolate over the peanut butter layer and spread around with a spoon covering the top and sides. Put back in the fridge or freezer to set up (about 15 - 20 minutes). Then pull out and drizzle left over chocolate over the top of each graham cracker.
- Store in the fridge in an airtight container for up to a week. We like them to set at room temp for about 20 minutes before eating.
Nutrition Facts : ServingSize 1 cookie
CHOCOLATE PEANUT BUTTER DREAM BARS
Who doesn't like this dessert duo? Add your favorite combination of candies to garnish the tops of these chocolate peanut butter dream bars. -Cindi DeClue, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.
Nutrition Facts : Calories 448 calories, Fat 25g fat (12g saturated fat), Cholesterol 23mg cholesterol, Sodium 300mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.
DISNEYLAND'S PEANUT BUTTER COOKIES
A copycat of one of my favorite cookies of all time: Disneyland's Bakery-Style Peanut Butter Cookies!
Provided by Six Sisters
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, cream together butter, peanut butter, 1 cup sugar, and brown sugar.
- Add vanilla and mix.
- Add the eggs in one at a time, mixing well after each one.
- In a separate bowl mix the flour, baking soda and salt together. Add to mixture in mixing bowl and stir until completely combined.
- Fold in peanut butter chips.
- Roll dough into 1 1/2" balls.
- Place 1/4 cup sugar into a small bowl and roll each ball of dough in the sugar until completely covered.
- Place rolled dough on a baking sheet lined with parchment paper or sprayed with nonstick cooking spray and gently press each dough ball down to 1/2 inch thick.
- Bake the cookies for 7-9 minutes.
- Remove cookies and allow them to cool on their cookie sheet for about 5 minutes, then move to a wire rack to finish cooling.
- These cookies are very soft - you don't want them to over bake or turn brown at all. They will continue to set-up as they cool.
Nutrition Facts : Servingsize 1 serving, Calories 1884 kcal, Fat 5 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 3273 mg, Carbohydrate 383 g, Sugar 3 g, Protein 62 mg
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CHOCOLATE PEANUT BUTTER SANDWICHES FROM DISNEYLAND
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- Melt chocolate and shortening over a double boiler, stirring to melt. I use a small saucepan, boil water, reduce heat to low and place a heat proof bowl over the saucepan then add my chocolate, stirring until melted.
- Dip each graham cracker into chocolate and let set up on wax or parchment paper. Stick in the freezer for a few minutes to speed this up. Spread 2 tablespoons (or a cookie scoopful) of peanut butter over the top of each dipped graham cracker then place in the freezer for 10 more minutes. This step is important. While the peanut butter is freezing, remove chocolate from heat and stir, so it cools slightly and thickens up a touch. Slowly and carefully spoon melted chocolate over tops and sides of peanut butter. This is where the patience and work comes in. Use a small spoon working the chocolate around the edges and sides. You'll then use a little plastic knife to run the chocolate around the edges and clean it up a little. Let set up, (stick back in the freezer for another 10 minutes) then with a spoon, drizzle chocolate over top to get the "lines" you see in the pictures above. (If your chocolate is too thick at this point, set it back over the double boiler so it melts a little bit).
- My reviews...Definitely keep these chilled just like Disneyland does, they melt rather quickly once your fingers get on them. It was tricky to get mine to look quite as pretty as the Disneyland ones, but with a little patience you can do it! Have fun and keep them chilled!
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- Line a 9x9-inch baking dish with aluminum foil or parchment paper and spray generously with nonstick spray. Set aside.
- In a mixing bowl, beat together the peanut butter, butter, salt, and 1 1/2 cups of the powdered sugar with an electric mixer until smooth and creamy. If the mixture is still sticky, add more powdered sugar 2 tablespoons at a time until desired consistency is reached. You should be able to easily form a ball with the filling.
- In a separate bowl, microwave the chocolate chips and shortening in 30-second intervals until melted, stirring in between.
- Line the bottom of the prepared baking pan with half of the graham crackers in a single layer. Evenly spread a third of the melted chocolate on top, then add the peanut butter mixture, spreading out as evenly as possible.
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- Beat together peanut butter, butter, salt, and 1 1/2 cups of powdered sugar with a hand mixer until smooth. The mixture will be crumbly. Test the mixture - it should not be sticky and should form a ball easily without falling apart. If needed, add up to 1/2 cup more powdered sugar. (I used 1 3/4 total cups.)
- Place chocolate chips and shortening in a microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth.
- Place half the graham crackers on the bottom of the prepared pan in a single layer. Spread 1/3 of the melted chocolate over the top. Scoop out balls of the peanut butter mixture, flatten between your hands and place evenly over the chocolate. Smooth out carefully with your fingers so it's as even as possible.
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