Place a wire cooling rack on a large baking sheet. In a large bowl, combine powdered sugar, peanut butter, butter, graham cracker crumbs, maple syrup and salt.
Using a whisk or hand mixer, mix ingredients until smooth and fully incorporated.
Using a small cookie scoop, form mixture into balls and place on prepared baking sheet.
In a medium bowl, combine melted white chocolate and coconut oil and stir until smooth. Dip peanut butter balls in white chocolate and place on cooling rack (excess chocolate will drop off).
Top with sprinkles, then refrigerate until set, about 10 minutes.
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips.
Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.
Unsalted butter 200g, diced, plus extra for the tin
Light brown soft sugar 250g
Light brown muscovado sugar 100g
White chocolate 200g, chopped into small chunks
Plain flour 275g
Eggs 3
Vanilla essence 1 tsp
Mini Jammie Dodgers 24, 10 roughly chopped, 14 left whole or halved
Directions
Gently heat the butter in a large pan for about 5 minutes until it’s golden brown and smells nutty. Add the sugars and 1/2 the white chocolate. Stir over the heat until melted and fully combined. Tip into a bowl and cool for 5-10 minutes until at room temperature.
Heat the oven to 190C/fan 170C/gas 5. Butter and line a rectangular 20 x 30cm brownie tin with baking paper.
Sift the plain flour and mix in ¼ tsp of salt.
Add the eggs one at a time to the cooled butter and sugar mix, ensuring each egg is well combined. Stir in the vanilla, then fold in the flour. Stir in the rest of the white chocolate and the roughly chopped Jammie Dodgers.
Spoon the mixture into the baking tin and spread until even. Gently press the whole or halved Jammie Dodgers into the mixture so you can still see them. Bake in the oven for 25-30 minutes or until risen and golden. Cool in the tin, then cut into 18 squares.
Heat the oven to 170C/fan 150C/gas 3. Mix the sugar with the peanut butter and egg until it is thoroughly combined. Divide the mixture into 24 even balls. Line a couple of baking sheets with non-stick baking paper and put the balls on about 5 cm apart. Press them down gently to uniform thickness. Bake for 35 minutes, or until lightly golden, don’t over bake them or they’ll get too hard. Cool completely.
Melt the chocolate in two separate bowls. Dip one half of each biscuit in the white chocolate and let them set completely. Turn the biscuits half way round and dip half of each biscuit in the dark chocolate. Leave to set.
