Friday, March 6, 2015

Chocolate Covered Peanut Butter-Filled Cookies

Yummo. We've been having chocolate and peanut butter cravings in our family for a week now, and I've also been thinking about the Disneyland chocolate covered peanut butter sandwich cookies ever since we went last September. So..... I finally decided on Sunday that I needed to take a crack at making them. You can find several variations of the recipe online. And I'm pretty sure you can't go wrong with any of them. 

The method and recipe I came up with is as follows:

Chocolate Covered Peanut Butter Filled Cookies
(Makes 24)

24 graham cracker halves
2 12 oz. packages of Guittard milk chocolate chips
2 T. shortening
2 c. creamy peanut butter
1/2 c. powdered sugar (or more, if you prefer a sweeter peanut butter filling)
1/2 t. vanilla

Melt the chocolate in a double boiler. I actually used a glass heat-proof Pyrex bowl that I was able to fit over a saucepan (without the bottom of the bowl touching the inside bottom of the pan). Fill the bottom of the pan with about an inch of water, and bring it to a boil. Turn the heat off, and place your Pyrex bowl over the warm water. Put the chocolate chips and shortening into the bowl and stir until it is well combined and all of the chocolate is melted, keeping it over the warm pan of water.

Once the chocolate is smooth and melted, using a pastry brush (I use a silicon brush), brush the tops of the graham crackers with a coat of chocolate.

Set aside to cool and harden. You can put it in the fridge for a minute or two to speed up the process. While they are cooling, make the peanut butter filling. Mix the peanut butter, powdered sugar and vanilla until they are well blended and the mixture is smooth. You can do this by hand, or using a mixer. It is easy enough to stir by hand. After mixing, scoop out a ball of peanut butter mixture onto each chocolate-covered graham. I used a 1-1/4" cookie scoop scraped flat, which is about 1-1/2 to 2 Tablespoons of filling. Spread the peanut butter filling over the chocolate. Place back in refrigerator to set up a bit.

Check your chocolate. If it has cooled down, turn the water back on for a bit, and stir the chocolate until it is thin. Once it is ready, turn the heat off. Place a peanut-butter covered graham into the bowl of chocolate. Using a spoon, coat the top with chocolate. Lift the graham out of the bowl with forks, and let the chocolate drip off the graham. Tap your fork gently on the side of the bowl to make sure the excess chocolate has dripped off. 

Place on a piece of parchment paper to harden and cool.

Once the tops have hardened slightly, you can ad some decorative drizzles of the remaining chocolate. I just flung my fork across the pan and let the drizzles go where they may, but you can do whatever your heart desires. You could even use a colored candy coating to drizzle over for a holiday like Christmas or Halloween or St. Patrick's!

Let the chocolate covered deliciousness cool in the refrigerator. These are best eaten cold straight from the fridge.

And enjoy. 

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