PEANUT BUTTER AND JELLY GRAHAM WAFER RECIPES

Steps:

• Spoon the ice cream into the mixing bowl. Soften it by leaving the ice cream out on the counter for 10 minutes. Mix the peanut butter into the ice cream with the rubber spatula. Line the baking dish with waxed paper and spread the peanut butter- ice cream mixture on the waxed paper. Cover the mixture with another sheet of waxed paper, and then put the mixture in the freezer for 20 to 45 minutes, or until solid. Turn the frozen mixture out onto the cutting board, and peel off the waxed paper. Use the chef’s knife to cut the mixture into nine squares the same size as the graham crackers you’re using. With the table knife, spread the jam or jelly on a graham cracker, add a square of peanut butter-ice cream mixture, and top with another graham cracker. Put each finished sandwich in the freezer immediately, so it doesn’t melt before you’ve made them all. You can also wrap each PB&J Ice Cream Sandwich in plastic wrap and store them in a freezer bag in the freezer.

Steps:

• Line the bottom of a greased 11x7-in. dish with half of the graham crackers; set aside. In a 2-qt. microwave-safe bowl, combine the crumbs, sugars, butter and milk. Microwave, uncovered, on high for 45 seconds; stir. Microwave on high 1-1/2 to 2 minutes longer. Immediately pour half over crackers in prepared pan. Top with the remaining graham crackers; spread with remaining sugar mixture., In a small microwave-safe bowl, heat chocolate chips and peanut butter, uncovered, on high for 30-45 seconds or until chips are melted. Stir until smooth and blended. Spread evenly over bars. Cover and refrigerate for 1-1/2 hours before cutting.