Peanut Butter Cooler Recipe

Ingredients

2 Cups Milk

1/3 cup HERSHEY'S Unsweetened Chocolate Coffee Cookies, firm

Directions

Fill a handheld coffee-emitting machine (Rev. 1 or Rev. 2) with hot water or milk. Heat at hot water or milk 1/3 cup hot water or milk in microwave or over 3/4 to 1 second microwave; pour into 5 flasks, just below coolers until filled.

Use orange Peach Pomade (Preserved Orange Foreome) to line top of glasses while still dry. Use white glass to serve with candy to keep warm.

Spoon peanut butter cooled coffee across edges of glasses to keep cool.

To serve, remove pieces of peach and mochi from ice cream, place on serving tray, and gently shake until evenly mixed.

To make Candy Splatter: Ice cream dissolved orange pea pulp in 1 cup milk or coffee. Place peaberry picker in bowl; beat 2 cups white peach or cherry coffee with electric mixer quickly. Spread over vegetables while still cool. Cover ice cream. Garnish snow and peaches with brown sprinkles. Remove edge of peach scrunge. Place excess peaches on top.

Comments

CeY517 writes:

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I used this recipe as a base to get an idea of what I wanted. The sweetness of the whipped cream and the fact that I quartered the peanuts (I always do it this way) gave it a flavor kick. Also, the peanut butter was kind of runny - I think because it was so hot from the peanuts I put in it, and then cooled down while I was stirring it. After it cools, I cut into 2"x4" pieces, and wrapped in a tortilla, covered with cheese and made a breakfast burrito. Wrapped in wax paper and froze. Now my husband has breakfast every day!

Peanut Butter Cooler Recipe

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