Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Recipe ~ Peanut Butter Pretzel Bark

Elegantly marbled with smooth milk chocolate, this sweet & salty confection looks downright fancy, but it's so, so easy to make.

Last year I tried several new candy recipes from friends throughout the blogosphere, and this one from Shugary Sweets was the hands-down favorite.

This year, I adapted the recipe slightly to fill an entire half-sheet baking pan (13x18x1) and to have the perfect ratio of peanut butter and chocolate for my liking. 

So, without further ado, here's my version of the Peanut Butter Pretzel Fudge from Shugary Sweets:

Peanut Butter Pretzel Bark
 Makes 80 pieces
Active time:  15 minutes
Chill time:  2 hours

  • 26 ounces Ghirardelli  White Chocolate Morsels (approx 2 1/2 bags)
  • 1/3 cup creamy peanut butter
  • 6 ounces Ghirardelli Milk Chocolate Morsels
  • 80 mini pretzel twists

  • Half-sheet pan
  • Parchment paper
  • Small offset or silicone spatula
  • Piping or ziploc bag
  • Scissors
  • Toothpick or bamboo skewer

  1. Prepare a half-sheet pan (13x18x1) by lining the bottom with a piece of parchment paper.
  2. In a large microwave safe bowl, add white chocolate and peanut butter.  Heat at low or medium power in 1-minute increments, stirring each time, until smooth.
  3. Immediately pour into the prepared pan and spread evenly with a silicone spatula or small offset spatula.
  4. Working quickly, pour milk chocolate into a small microwave safe bowl and heat in microwave on low power in 1-minute increments until melted.  Immediately transfer to a pastry or ziploc bag.  Snip a small hole in the tip.  Pipe melted chocolate in horizontal lines across the peanut butter mixture.  Using a toothpick or bamboo skewer, draw vertical lines (from top to bottom) through the chocolates to create a marbled pattern.
  5. Arrange pretzels in 10 rows of 8, so that enough room remains around each row and column of pretzels for a knife to pass through.  
  6. Cool in the refrigerator for an hour.  When chocolate has completely set.  Pull away the edges of the pan to break the seal.  You should be able to invert the pan on a table top and pop the whole bar out.  Use a sharp knife to slice the candy into squares.
Tip:  You'll want to work quickly, adding the melted milk chocolate, before the peanut butter layer sets.  If your room is very cold, you may want to keep the pan in the oven on the lowest possible setting (turn oven off once the pan is in) to keep the chocolate warm while your milk chocolate is melting.

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