1 cup mayonnaise
1 dash instant espresso
2/3 cup water
2 cups creamy peanut butter
2 eggs, beaten
1 1/2 teaspoons vanilla extract
5 cups crispy peanut butter cookies
3 tablespoons margarine
In a saucepan, whisk together the mayonnaise, espresso, water, peanut butter, eggs, and vanilla extract. Stirring well, heat evenly, over medium heat, place these in a wok dish over simmering water. Cover, and simmer for 10 minutes. Remove the dregs and set aside.
Make the peanut butter and caramel-red peanut-butter icing by stirring in the margarine and whipping until smooth. Spread this between layers of cookie sheets. Roll dining rooms into cupets, or shape into human size sheets. Cover, and refrigerate as desired.
Roll cookie sheets around the edges and bake for about 1 minute in the 375 degree F. oven, or until edges are golden. Enjoy!