Tastey Recipies

1 1/2 cups (3 sticks) unsalted butter, at room temperature2 cups rolled oats1 1/2 cups brown sugar3/4 cup smooth peanut butter1 teaspoon vanilla extract2 1/2 cups all-purpose flour2 pints vanilla ice cream

In a large saucepan, over medium heat, melt 1/2 cup of the butter. Add the oats and cook until golden, about 5 minutes. Spread on a baking sheet to cool. Using an electric mixer on high, beat the remaining butter and the sugar until light and fluffy. Reduce speed to medium and add the peanut butter and vanilla extract. Reduce to low and slowly add the flour. Stir in the oats. Cover and refrigerate for 30 minutes. Heat oven to 375° F. Form 16 to 20 large cookies, using about 1/4 cup of dough for each. Place on parchment- or foil-lined baking sheets, 2 inches apart. Flatten slightly using the tines of a fork. Bake until golden but not quite set, about 20 minutes. Let cool on the sheets for 10 minutes. Transfer to a rack to finish cooling. Sandwich about 1/3 cup of the ice cream between 2 cookies. Serve immediately, or wrap in plastic and freeze.

Yield: Makes 8 to 10 servings

You will need

* 5 oz of butter

* 5 oz of icing sugar, sifted

* 4 tablespoons of cocoa powder

* 3 tablespoons of milk

(If you’re a proper choccy monster use double - I tend to make half as much again.)

Method

Slowly and gently melt the butter in a pan (skim it if you want to to remove excess salt and impurities).

Add the cocoa and up the heat, cooking it gently for a minute or so, then add the icing sugar.

Add the milk gradually (you’ll know when to do this, as the icing sugar will eventually make your cocoa and butter the consistency of cement) and keep stirring until you have a glossy, smooth paste.

Allow it to cool, and then use half to sandwich your cake together, and half for the topping. It looks fabulous and tastes divine.