- 2 cups water
- 3/4 cup sugar
- 3/4 cup unsweetened cocoa powder (preferably Dutch process)
- 1/4 cup light corn syrup
- 4 peanut butter cup candies (about 3.2 ounces total), cut into 1/4-inch pieces
- 12 Pepperidge Farm Cheyenne cookies (peanut butter chunk)
- 6 ounces semisweet chocolate, chopped
- 1 1/4 cups chopped roasted unsalted peanuts
- Whisk first 4 ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil, whisking frequently. Pour into bowl. Chill until cold. Transfer to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; mix in peanut butter candies. Freeze overnight.
- Line cookie sheet with foil. Sandwich 1/3 cup sorbet between flat sides of 2 cookies, pressing slightly to bring sorbet to edge of sandwich; smooth sides. Place on cookie sheet and freeze. Repeat with remaining sorbet and cookies. Freeze until firm, at least 3 hours.
- Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Working quickly, roll sides of sandwich in warm chocolate, turning to coat sides only. Roll coated sides in chopped nuts. Return sandwich to same cookie sheet. Repeat with remaining sandwiches, melted chocolate and chopped nuts. Freeze until firm, about 1 hour. (Can be prepared 1 week ahead. Wrap tightly.)