5 tablespoons P.B.Loco White Chocolate Peanut Butter 12 fresh raspberries 2 slices of bread 1 egg 1/3 cup milk Preparation:
Preparation:
Spread the White Chocolate peanut butter onto one side of each slice of bread. Place four rows of three fresh raspberries on the peanut butter of one of the slices of bread. Whisk the egg and the milk in a bowl large enough to dip the bread. Put the two slices of bread together with the peanut butter sides of the bread facing each other so the raspberries are sandwiched in between. Dip the ?sandwich? into the milk/egg mixture and grill.
