| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
August 1992 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Water |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Unsweetened cocoa powder; (preferably Dutch |
|
|
; process) |
| 1/4 |
c |
Light corn syrup |
| 4 |
|
Peanut butter cup candies; (about 3.2 ounces |
|
|
; total), cut into |
|
|
; 1/4-inch pieces |
| 12 |
|
Pepperidge Farm Cheyenne cookies; (peanut butter |
|
|
; chunk) |
| 6 |
oz |
Semisweet chocolate; chopped |
| 1 1/4 |
c |
Chopped roasted unsalted peanuts |
INSTRUCTIONS
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.)
Makes 6 Sandwiches.
Bon Appetit August 1992
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