Directions

Make the peanut butter dough:

1. Beat butter, peanut butter in a stand mixer with paddle attachment or electric mixer, until combined, scraping as needed, about 1 minute.

2. Add ½ cup mix, and mix until well blended, scraping the sides as needed.

3. Add 1 egg and remaining mix; mix until well blended, scraping the sides as needed. 

4. Pat dough into rectangle and place between 2 pieces of parchment; roll out to about 1/4’ and 12-x-7 rectangle.  Set it aside.

Make the chocolate dough:

1. Beat butter and ½ cup dry mix in a stand mixer with paddle attachment or electric mixer, until fluffy, scraping as needed, about 1 minute.

2. Add egg, remaining mix, cocoa, espresso powder and water and mix until well blended, scraping the sides as needed.

3. Pat dough into rectangle and place between 2 pieces of parchment; roll out to about 1/8’ and 12-x-7 rectangle.  Set aside. 

Assemble & bake:

1. Remove the top sheet of parchment paper from both doughs.  Invert the peanut butter dough onto the chocolate dough and trim the edges to clean up.

2. Starting from the long side, roll up the dough using the bottom sheet of parchment paper to help roll the dough up. 

3. Wrap tightly with parchment paper and plastic wrap and chill until completely firm, for 2 hours to overnight.

4. Meanwhile, pre-heat oven 350°F. Line 3 large, rimmed baking sheets with 3 pieces of parchment paper. 

5. Remove dough log from the refrigerator, and slice about ¼- slices off and place on the reserved baking sheets.

6. Bake in preheated oven, 1 tray at a time, until firm to touch, about 10 minutes. 

7. Remove from oven and cool on the tray until cool, about 15 minutes.