Chocolate Whoopie Pie with Peanut Butter Filling and Pig Candy

Chocolate Whoopie Pies:

1. Preheat Traeger grill to 350°F.
2. Prepare 2 baking sheets with parchment paper or a silicone baking mat.
3. In a bowl, whisk together flour, salt, espresso powder, cocoa, and baking soda.
4. Using an electric mixer, cream the butter and sugar together until light and fluffy. Add the egg, milk, and vanilla paste; mix well.
5. Mix the dry and the wet ingredients together.
6. Using a cookie portion scoop, place 12 dough piles on the silicone mats. Leave 1/2” space in between each. You can also fill a piping bag and portion the dough.
7. Bake on the grill for 10 minutes. The tops should be soft & springy to the touch and not hard.
8. Cool on the pan for 5 minutes before placing on a cooling rack. (This recipe makes 24 halves for 12 assembled whoopie pies).

Peanut Butter Filling:

1. Using an electric mixer, beat peanut butter and butter together until combined.
2. Add in powdered sugar, salt, vanilla, and milk and mix until smooth.
3. Scoop filling into a piping bag.

Assembly:

1. Finely chop chilled pig candy (refer to @whistlepigwhiskey post for pig candy recipe).
2. Evenly pipe filling onto the flat sides of 12 whoopie pie halves.
3. Combine filled halves with the remaining 12 flat halves to make 12 whoopie pies.
4. Roll the sides of the assembled pies in the finely chopped pig candy and sprinkle on powdered sugar if desired.
5. Serve immediately or refrigerate covered.