JK Wagonwheels

Cookies and peanut butter and toffee, oh my! This is definitely going on my favorites list.

INGREDIENTS

1/2 cup (115g) of unsalted butter

1/2 cup (108g) of packed brown sugar

1/2 teaspoon of vanilla extract

1/4 teaspoon of salt

1/2 cup of creamy peanut butter

1/3 cup of powdered sugar

1/2 tablespoon of corn syrup

½ teaspoon of salt

Some Extra Stuf Oreo Thins

Some sea salt

3 cups of chocolate for coating

SUPPLIES

A large saucepan

A spatula

Some round silicone molds

A thermometer

A silicone bowl

A cutting board

A sheet of SilPat

A couple of precision dipping tools

DIRECTIONS

Spray the molds and wipe out the excess.

Add the brown sugar and butter to a large saucepan over medium high heat.

Bring the mixture to a boil, stirring continuously.

Add the thermometer and continue stirring until the mixture reaches 280 degrees F.

Remove the saucepan from the stove and stir in the vanilla and 1/4 tsp salt.

Place about a teaspoon of the mixture in the silicone mold and flatten it out.

Repeat until the mold is filled and leave the toffee to set.

Microwave the peanut butter for 30 seconds, then add in the powdered sugar, 1/2 tsp of salt, and corn syrup.

Mix until it’s well incorporated, then set it aside.

Once the toffee rounds have set, remove them from the molds.

Separate the cookies, making sure to keep all of the filling on one side. We’re not going to use the bare halves for these treats, so you can save them for another recipe.

Take some of the peanut butter filling and spread it on one of the cookie halves.

Add a toffee round on top of the peanut butter mixture.

Top the toffee rounds with another cream-covered cookie half and gently press them together.

Repeat for the rest of the cookies.

Melt or temper the chocolate.

Dip a cookie into the chocolate, allow the excess to drain, and place it on a lined cutting board.

Repeat with the remaining cookies and allow them to rest on the counter until the chocolate has set.