CHOCOLATE CHIP, PB & BANANA SANDWICHES
I love finding new ways to combine peanut butter, chocolate and bananas. I was shocked when my nephews (who are very picky eaters) loved these sammies. -Charlotte Gehle, Brownstown, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Mix peanut butter, honey and cinnamon; stir in chocolate chips. Spread over bread. Layer 2 bread slices with banana slices; top with remaining bread. If desired, cut into shapes using cookie cutters.
Nutrition Facts : Calories 502 calories, Fat 22g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 394mg sodium, Carbohydrate 69g carbohydrate (36g sugars, Fiber 7g fiber), Protein 15g protein.
GRILLED CHOCOLATE SANDWICH
This is JUST like making a grilled cheese, but you are using chocolate! Created this while craving chocolate and carbs.
Provided by Adrienne Gauthier
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 1
Number Of Ingredients 5
Steps:
- Heat a skillet over medium-low heat. Spread half the butter on one piece of French bread; place butter-side down into warm skillet. Sprinkle bread with chocolate chips; cook until chocolate begins to melt and bread is lightly browned, 2 to 3 minutes.
- Spread remaining butter on second piece of bread. Place bread butter-side up on top of melted chocolate. Flip the sandwich and cook until bread is browned on other side, 2 to 3 minutes. Remove from heat; sprinkle with sugar and cinnamon.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 46.1 g, Cholesterol 30.5 mg, Fat 18.7 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 11.3 g, Sodium 409.2 mg, Sugar 16.9 g
CHOCOLATE BREAKFAST SANDWICHES
Provided by George Duran
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Heat a griddle or a small skillet over medium heat.
- Slice the bread into 1/4-inch thick slices. Take 2 slices and butter 1 side of each slice. Put the bread, buttered side down, onto the griddle. Place a square of chocolate on top of 1 slice and top it with some sliced fruit. Cover with the other slice of bread, buttered side up, and grill on both sides until the chocolate is melted. Repeat with remaining ingredients. Serve immediately.
- *Cook's Note: Experiment with other fruits, chopped nuts, or different kinds of chocolate.
CHOCOLATE PEANUT BUTTER COOKIE SANDWICHES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 1h30m
Yield about 14 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter and sugar in a large bowl. Using a hand mixer, beat the mixture until light and creamy, about 2 minutes. Add the cocoa powder, vanilla, salt and egg and beat again until smooth and combined. Add the flour, peanut butter chips and chocolate chips. Use a rubber spatula to stir until just mixed.
- Line 2 baking sheets with parchment paper. Scoop out 2-inch balls of dough. Place 14 on each baking sheet. Bake, rotating halfway through, until the cookies are just set around the edges and the tops look dry, about 15 minutes. Let cool for 15 minutes on the baking sheets. Remove to a wire rack to cool completely.
- When the cookies are completely cool, scoop a heaping tablespoon of the ice cream onto the flat side of one cookie. Top with another cookie and press together gently. Continue with the remaining cookies and ice cream, freezing the sandwiches as you go.
CHOCOLATE PB&B SANDWICH RECIPE - (4.4/5)
Provided by davidv
Number Of Ingredients 5
Steps:
- Position a rack in the center of the oven and preheat to 350°F. Trim the sides (about 1/4") of the pound cake to make a flat, even surface. Discard the edges. Cut the pound cake into 10 even slices. Spread 1 side of 5 pound cake slices with half of the softened butter and then place them, butter-side down, on a piece of parchment paper. Spread a teaspoon of peanut butter on the inside of all 10 slices. Arrange the bananas over the pound cake slices on the parchment paper. Place 4 squares of the Hershey's chocolate on top of the banana. Top with the other 5 slices of pound cake and spread all the outside tops with the rest of the butter. Press together gently. Preheat a large skillet over medium-low heat. Place the pound cake sandwiches into the skillet and cook for 3-4 minutes, or until golden brown on one side. Gently flip the pound cake sandwiches and cook for another 3-4 minutes. Place in the skillet in the oven for 2-3 minutes, or until the chocolate has softened. Remove the pan from the oven, place onto a cooling rack, and let it cool for 5 minutes. Serve immediately.
CHOCOLATE SANDWICH COOKIES
These are my family's very favorite cookies. They're soft, chewy and totally delicious. -Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, beat cake mixes, eggs and oil until blended. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets and flatten slightly., Bake 8-10 minutes or until a slight indentation remains when lightly touched. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough confectioners' sugar to reach desired consistency. If desired, tint with food coloring., Spread filling on bottom of half of the cookies. Cover with remaining cookies.
Nutrition Facts :
PB-CHOCOLATE ICE CREAM SANDWICHES
Chocolate ice cream sandwiched in cookies made with Betty Crocker™ Super Moist™ cake mix and peanut butter cookie mix gives you a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 12
Number Of Ingredients 6
Steps:
- Line 8-inch square pan with plastic wrap. Spread ice cream in pan. Freeze until firm, about 2 hours.
- Heat oven to 375°F. In small bowl, place 1/2 cup of the dry cake mix; set aside. In medium bowl, stir together remaining 1 cup cake mix, the cookie mix, butter and egg until soft dough forms. Shape dough into 24 (1 1/2-inch) balls. Roll in reserved cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
- Bake 8 to 10 minutes or just until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
- Invert ice cream out of pan onto large plate or cutting board; remove plastic wrap. With 2-inch round biscuit cutter, cut 12 rounds from ice cream. For each sandwich, place 1 ice cream round on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges of cookies in chopped peanut butter cup candies. Freeze 1 hour.
Nutrition Facts : Fat 5 1/2, ServingSize 1 Serving
CLASSIC CHOCOLATE ICE CREAM SANDWICH
This very simple ice cream sandwich is exactly like the ones you remember from childhood. It tastes just like the ones purchased from the ice cream truck with a soft, sticky, chewy cookie around soft, plain vanilla ice cream.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.
- Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
- Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
- Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
- Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
- Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
- When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 29.9 g, Cholesterol 25.9 mg, Fat 9.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 158 mg, Sugar 17.9 g
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