Homemade PB Max RecipeCrunchy whole grain cookie (see below)Peanut butter (Creamy) Nestle milk chocolate chipsFor peanut butter filling3 cups or a 28 oz jar of peanut butter (creamy)3 teaspoons powdered sugarCrunchy Whole Grain Cookie Recipe 2/3 cup butter or margarine, softened2/3 cup shortening1 cup sugar2 eggs2 teaspoons vanilla extract3 1/2 cups white whole wheat flour2 cups oats1 teaspoon baking sodaDirections:In a large mixing bowl, cream butter, shortening and sugar. Add eggs, one at atime, beating well after each addition. Beat in vanilla. Combine white wheatflour, oats. and baking soda; gradually add to creamed mixture. Place eachcookie dough into a non-stick square muffin pan. Mold each cookie by pressingthem inside the muffin pan square. Roll remaining dough out on flat surface ontop of wax paper, (or in cookie sheet) using rolling pin. Bake at 375 degreesfor 12-15 minutes or until golden brown. Remove both from oven and let themcool.After cooled, remove each cookie out of the square muffin pan. Take the other cookies from cookie sheet, cut them up and crush them intochunks. (this will be over the top of peanut butter.)Combine powdered sugar into peanut butter in bowl and stir until powdered sugaris no longer visible. Freeze or refrigerate for about 30 mins. (It's easier towork with.)After peanut butter mixture is firmed, spread peanut butter on top of eachcookie.Take the cookies you crushed earlier and place them on top of peanut butter andcookie until there's no peanut butter showing. Freeze assembled cookies for about 30 minutes or until it's fully hardened.(Easier for dipping)Take the milk chocolate chips and melt them in the microwave for about 2minutes. And stir. (if there are still chunks left, microwave for another 30seconds and stir.Note: If the chocolate is too thick, you can add about 2 tablespoons ofshortening to make it thinner.Take the cookies out of the freezer.Dip each cookie (one at a time) into melted chocolate using a fork or a spoon.Cover any cookie showing. Once cookie is completely covered, lift up cookie with a fork and shake off anyexcess back in the bowl,Once the excess chocolate is done dripping, place them into square siliconemold or wax paper. Refrigerate for about 30 mins. After all the chocolate has hardened, remove them silicone mold or wax paperand place them on a plate and serve.Makes about 24 (if you have enough peanut butter). You will have plenty ofcookie dough and crumbs leftover to make more.
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