The Marriage of Peanut Butter and Chocolate

Mmmm!  I think we had a group craving for something chocolate and peanut butter.  Kelcie wanted her usual store-bought chocolate-covered peanut butter eggs for Easter.  She isn't much of a fan for other Easter candy.  Andrew was asking about some frozen sandwiches I made a long time ago that blended chocolate and peanut butter between graham crackers.  And the same day, my sister sent me a post via Facebook asking about the same recipe!  Although I made these for Easter, I decided to post them for you because they'd make good treats through the whole summer, as making them does not heat up the kitchen.  I hope you enjoy them as much as we are!


FROZEN ROCKY ROAD SANDWICHES

(These sort of remind me of ice cream drumsticks.)

1 1/2 cups milk
1/2 cup creamy peanut butter
4 oz. pkg. instant chocolate pudding
approx. 2 cups miniature marshmallows
graham crackers (you will divide each cracker in half)
1/2 cup chopped nuts

In small bowl, mix milk and peanut butter till smooth.  Add pudding mix.  Fold in marshmallows; let stand 5 minutes.  Break about 16 graham crackers in half and spread filling about 1/2-inch thick on 16 of the halved crackers.  Top with remaining crackers, pressing down slightly so pudding goes to the edge of the crackers.  Dip edges in nuts.  Wrap individually in foil or plastic wrap and freeze till firm.  Store in freezer.



CHOCOLATE-COVERED PEANUT BUTTER EGGS

1 (16 oz.) pkg. powdered sugar
1 cup creamy peanut butter
1/4 cup butter
1 tsp. vanilla
1 scant tbsp. milk
8 (1 oz) squares semi-sweet chocolate
1 tbsp. shortening

In a mixing bowl, combine powdered sugar, peanut butter, butter, vanilla until blended, using the milk if needed to moisten.  Shape mixture into eggs; set on a cookie sheet lined with wax paper.  Freeze eggs for about one hour.  Near the end of the freezing time, melt chocolate and shortening in a microwave-proof bowl, heating for 1 minute, then stir.  Repeat if needed to completely melt the chocolate.  Dip each peanut butter egg completely in the chocolate using a long-tined fork or toothpick.  Let drain over the bowl, then set on wax paper to cool.  Store in refrigerator.