Spicy Asian Plum Dipping Sauce

Dreary day here to end out February.
Rain, cold.  Ready for spring...............

Cheerios Creamy Peanut Butter Cookies

Silicone Flower Cookie Mold

I wanted to come up with something new using the Peanut Butter Cheerios I won in Love Veggies and Yoga's  giveaway last week, (thanks again Averie!) and I wanted to use a new silicone mold I found at TJ Maxx Friday

so here's what the results are:

White Chocolate Banana Cream Peanut Butter Cookies.....................wow, too long of a name Huh?

Anyway, here's what's in them and I'm sure you could use any type of cupcake mold to make the same shape for them.

For the cream layer:
2 large frozen bananas slightly thawed
4 oz. Dairy Free Cream Cheese ( I used Tofutti)  softened
1 tsp. liquid Stevia
1 tsp. Agave nectar
Blend all these ingredients in a blender until ice cream like mixture is achieved.  Store in the freezer until ready to spoon into molds.

I had about 2 oz. of melted dark chocolate and 2 oz. of white chocolate for layers

And the peanut butter layer is:

2 Tbs. melted organic spread like Nature's Promise
1 tsp. liquid Stevia
1 1/2 Tbs. Natural Unsweetened Peanut Butter like Crazy Richard's
1 cup of Cheerios cereal (new Peanut Butter flavor)
Blend all these in a food processor until crumbly wet mixture is achieved.

Spray the mold or pan with some vegetable spray lightly.

Spoon in the first layer with enough dark melted chocolate to cover just the bottom of each section.
Cool in the freezer until firm.
Spoon on the second layer just like the first with white melted Chocolate and cool again in freezer.

3rd layer is a Table spoon or so depending on what mold you're using, of the peanut butter mixture pressed down firmly into the mold leaving enough room for the final layer of cream.

Peanut Butter and Cheerio crumbs

The final layer is filling what space is left in each section with a spoonful or so of the banana cream mixture, you might need to let it sit out a minute before spooning it into molds if you've had it in the freezer a while.  Smooth out the cream as this will be the bottom of each cookie.
Optional:  I pushed some more Cheerios down into the cream layer to finish off the bottoms.

Freeze the finished cookies until firm and then unmold or pop out of pans.  Keep frozen for storage in a sealed container.

PS:  I took the leftover melted chocolate I had and mixed in some more Peanut Butter Cheerios and made an awesome crispy chocolate bar..............yum, thanks again to Averie and General Mills for their inspiration on these.  I will be purchasing more soon! 

Enjoy!
This post is linked to:  http://simplysugarandglutenfree.com/  and http://glutenfreepantry.blogspot.com/2012/02/allergy-free-wednesdays-blog-hop-week-5.html
http://allergyfreecookery.blogspot.com/2012/02/allergy-friendly-lunchbox-love-22412.html