Peanut Butter And Chocolate Sorbet Sandwiches Recipes

"ICE CREAM" SANDWICHES

Steps:

• Place the peanuts in a small sauté pan and toast over medium-low heat until golden. Sprinkle with sea salt, toss and set aside to cool. Place the peanuts in a food processor fitted with the steel blade and pulse until finely chopped. Transfer to a plate and set aside.
• Place 6 cookies, flat side up, on a sheet pan covered with parchment paper. Soften the sorbet for about 15 seconds in the microwave, until it's pliable but not defrosted. Place a large scoop of the sorbet on top of each cookie and place a second cookie on top of the sorbet, flat side down. Lightly press down on the top cookie until the sorbet reaches the edge. Roll the edge of the cookies in the chopped peanuts and place in the freezer for about one hour before serving.

GRILLED CHOCOLATE AND PEANUT BUTTER SANDWICH

Steps:

• In a shallow dish, beat together the eggs and milk; set aside.
• Make 2 sandwiches with the bread, peanut butter and chocolate breaking the chocolate as needed to cover bread without extending over the edges.
• Dip both sides of the sandwich in egg mixture to coat.
• Heat the butter in a large skillet over medium heat.
• Put the sandwiches in the skillet and cook, pressing occasionally with a spatula until golden, approximately 1 to 2 minutes per side.
• Transfer to a paper towel-lined plate and cut in half.
• Put the powdered sugar in a fine mesh sieve and dust sandwiches with sugar before serving.

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 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.

PEANUT BUTTER COOKIE AND CHOCOLATE SANDWICH BARS

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans).
• In large bowl, stir together cookie mix, oil, water and eggs until soft dough forms.
• In bottom of ungreased 13x9-inch (3-quart) glass baking dish, press half of dough. Break chocolate bars into squares; arrange in rows on top of dough. Press remaining dough on top, covering chocolate bar squares.
• Bake 15 to 20 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 4 rows.