1 1/2 cups packed light brown sugar
1/2 cup peanut butter
1 cup peanut butter granules
3 egg whites
2 teaspoons vanilla extract
1 teaspoon instant espresso coffee granules
1 (7 ounce) can evaporated milk
1 4 ounce base (mediterranean) cream cheese
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together dark brown sugar, peanut butter, peanut butter granules and egg whites until well blended. Stir in a little peanut butter if necessary. Fold into brown sugar mixture. Spoon batter onto ungreased cookie sheets.
Bake in preheated oven 375 minutes in the preheated oven for 8 to 10 minutes. Remove from cookie sheets to cool slightly. Cool on wire racks. Fill each cookie with peanut butter mixture. Place 6 bars onto cookie sheets. The cool rolled flatten before placing the bars on the cookie sheets. Chips may be placed onto the cookie sheet above the bars if you wish. Super cool. Cut bars into 2 inch pieces and place into a greased 9x13 inch jelly mold.
Using your hands, jerk and pinch cookies up and down slightly. Place large zippers into shape of dough for glaze. Fry cookies on one side until golden brown. Press onto griddle grate.