Two great tastes: milk chocolate-peanut butter sandwich cookies
A girl can't live on liquid ravioli and coconut foam alone. Sometimes I find myself craving a big green salad, or a nice hot bowl of steelcut oatmeal with brown sugar. You know, something more substantial and homey than nori croquant. Something a little more Betty Crocker than Ferran Adria.
That's why, the same day we made the liquid pea ravioli, I kept getting distracted by the recent issue of Bon Appétit. It kept falling open to the same page, like a favourite centrefold. This glossy photo, though, was of luscious peanut-butter and milk-chocolate sandwich cookies. And what's more wholesome than chocolate chip cookies and PB chased down with some ice-cold milk?
In less time than you can say, "Recharge my foaming canister!", we whipped up a batch of these decadent treats. Imagine chunks of Valrhona milk chocolate studding a crumbly dough flavoured with smooth Kraft peanut butter (the recipe specifically warns against using natural or fresh PB). Now layer those cookies with a milk chocolate ganache into which you've slowly melted even more peanut butter.
It's all my childhood cookie fantasies melded into one grown-up treat. And let's not stop at peanut butter and milk chocolate! Imagine almond butter, cashew butter, hazelnuts, dark chocolate, Nutella...
Mind you, it's no bowl of oatmeal.
For the recipe from the February 2006 issue of Bon Appétit, click here. Assorted Valrhona bars, and bulk chips and pieces are available from Lively Life International Fine Foods in the St. Lawrence Market.