I ran out of bread the other day but I desperately needed a PB Sammy for lunch so I decided to use some whole wheat English Muffins instead.  I often toast the muffins open-faced and smother them with Krema PB but this day my stomach was in need of some chocolate.  Apparently I hadn’t been shopping for awhile because I was also out of most varieties of my usual assortment of chocolate pieces.  But I did have a few Ghiradelli White Chocolate Chips tucked away and my stomach immediately screamed to my brain – “Please melt those WONDERFUL white chocolate pieces onto those muffins!!!!”  So my brain obeyed my stomach, as it often does, and proceeded to create what I’m calling a “White Chocolate Wonder” Sammy!  After the white choc pieces and the muffins turned a tad golden brown in my toaster oven, I spread the white choc around with a knife to create a thin, even layer.  Then I sliced one ripe banana (about four slices on each muffin), covered them in some all-natural, Krema Crunchy PB and even added a spoonful of raw honey to the top!  We only eat raw honey in our house (the kind in the jar that doesn’t squirt out of the head of a bear) so then I stuck the whole muffin back into the toaster oven just long enough for the PB and honey to melt all over the bananas.  With every bite my sweet-tooth of a stomach was shouting for joy as I discovered the ‘wonderful’ white chocolate surprise in the middle! Thank you stomach.  I was in a good mood all afternoon.  Cleaning that toaster oven was never so satisfying

♥ Kimberly