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Ingredients
- 2 c. water
- 3/4 c. sugar
- 3/4 c. unsweetened cocoa pwdr (preferably Dutch process)
- 1/4 c. light corn syrup
- 4 x peanut butter c. candies (about 3.2 ounces total), cut into 1/4-inch pcs
- 12 x Pepperidge Farm Cheyenne cookies (peanut butter chunk)
- 6 ounce semisweet chocolate minced
- 1Â 1/4 c. minced roasted unsalted peanuts
Directions
- Whisk first 4 ingredients in heavy medium saucepan over medium heat till sugar dissolves. Increase heat and bring to boil, whisking frequently.
- Pour into bowl. Refrigeratetill cool. Transfer to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; fold in peanut butter candies. Freeze overnight.
- Line cookie sheet with foil. Sandwich 1/3 c. 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 till hard, at least 3 hrs.
- Heat chocolate in top of double boiler over simmering water, stirring till smooth. Remove from over water. Working quickly, roll sides of sandwich in hot chocolate, turning to coat sides only. Roll coated sides
- in minced nuts. Return sandwich to same cookie sheet. Repeat with remaining sandwiches, melted chocolate and minced nuts. Freeze till hard, about 1 hour. (Can be prepared 1 week ahead. Wrap tightly.)
- Makes 6 Sandwiches.
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