9 graham cracker sheets, divided
½ cup Justin’s Peanut Butter
¼ cup butter, melted
¼ cup coconut sugar
1 egg
1 teaspoon baking powder
¼ teaspoon salt
½ cup gluten-free all-purpose flour
3/4 cup mini vegan marshmallows
6 Justin’s Dark Chocolate Peanut Butter Cups, chopped
Preheat oven to 375 degrees F. Line a 9-inch by 9-inch baking pan with parchment paper.
In the bowl of a food processor, pulse 7 graham cracker sheets until finely crumbled. Add the peanut butter, butter, sugar and egg. Pulse until mixture forms a dough ball. Press dough in an even layer in the bottom of the prepared pan. Bake 8 minutes.
Remove from oven and top with mini marshmallows, peanut butter cups, and crumbled remaining graham crackers. Bake 8-10 minutes more, or until marshmallows are golden.
Cool completely in pan, then slice and serve.
Nothing says “Party” like a great dip. When it comes to this dip, I like to keep the guest list for the party down to just one. Sweet Potato-Almond Hummus combines sweet potatoes, chickpeas, and JUSTIN’S® Classic Almond Butter to create a hummus like you have never tried. Did I mention it is vegan? Happy snacking.
When you’ve got a cake that needs an indulgent topping, try out my Chocolate Hazelnut Ganache. Just take a cup of JUSTIN’S® Chocolate Hazelnut and Almond Butter, heavy cream, and a teaspoon of sea salt, and boom—a decadent ganache that goes great over cake, ice cream, or straight into your mouth.
I was recently informed that eating JUSTIN’S® Chocolate Hazelnut and Almond Butter straight out of the jar with a spoon is “not ideal for sharing.” Bold of them to assume I wanted to share. If I did want to share, I would whip up this Chocolate Hazelnut and Almond Dessert Hummus. It’s easy to make, delicious, and perfect for a crowd.
9 graham cracker sheets, divided
½ cup Justin’s Peanut Butter
¼ cup butter, melted
¼ cup coconut sugar
1 egg
1 teaspoon baking powder
¼ teaspoon salt
½ cup gluten-free all-purpose flour
3/4 cup mini vegan marshmallows
6 Justin’s Dark Chocolate Peanut Butter Cups, chopped
Preheat oven to 375 degrees F. Line a 9-inch by 9-inch baking pan with parchment paper.
In the bowl of a food processor, pulse 7 graham cracker sheets until finely crumbled. Add the peanut butter, butter, sugar and egg. Pulse until mixture forms a dough ball. Press dough in an even layer in the bottom of the prepared pan. Bake 8 minutes.
Remove from oven and top with mini marshmallows, peanut butter cups, and crumbled remaining graham crackers. Bake 8-10 minutes more, or until marshmallows are golden.
Cool completely in pan, then slice and serve.
You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!
Oats are heart healthy and fiber rich so why aren’t you eating more of them? Is it because you haven’t found this recipe yet? Well, here you go. Vanilla Sweet Cream Berry Oatmeal is here to bring you some happy.
