1 cup JUSTIN’S® Maple Almond Butter
2 cups Shredded Coconut
1 cup Graham Cracker Crumbs
¼ cup Honey
24 Graham Cracker Squares
2 cups Dark Chocolate Chips
1. In the bowl of a food processor, blend your favorite JUSTIN’S® Nut Butter, coconut, graham cracker crumbs, and honey until smooth.
2. Chill mixture for at least one hour.
3. Gently press approximately 2 tablespoons of the nut butter mixture between 2 graham cracker squares.
4. Repeat with the remaining graham crackers and “cookie dough.”
5. In a small, microwave safe bowl, melt the chocolate chips in the microwave in 30 second intervals until smooth.
6. Dip the graham cracker sandwiches in the melted chocolate and place on a cooling rack to allow excess chocolate to drip off.
7. Refrigerate for 20 minutes or until set.
When I was a kid, one of my favorite snacks was fruit. But, then I started making nut butter and it all turned around. Yep, you better believe it. I started making crispy rice treats and snazzing them up with all kinds of goodies: dark chocolate, sea salt, and of course, any of your favorite JUSTIN’S® Nut Butters. Feel like a kid again with my nut butter rice crispy treats with dark chocolate & sea salt.
Ice cream cake thought it was number one when it came to desserts. Well. they may be great, but they don’t beat my Gluten-Free Peanut Butter Cookie Pie! It’s made with JUSTIN’S® Classic Peanut Butter so you know it’s great. You might not be able to beat it, but you sure can eat it.
1 cup JUSTIN’S® Maple Almond Butter
2 cups Shredded Coconut
1 cup Graham Cracker Crumbs
¼ cup Honey
24 Graham Cracker Squares
2 cups Dark Chocolate Chips
1. In the bowl of a food processor, blend your favorite JUSTIN’S® Nut Butter, coconut, graham cracker crumbs, and honey until smooth.
2. Chill mixture for at least one hour.
3. Gently press approximately 2 tablespoons of the nut butter mixture between 2 graham cracker squares.
4. Repeat with the remaining graham crackers and “cookie dough.”
5. In a small, microwave safe bowl, melt the chocolate chips in the microwave in 30 second intervals until smooth.
6. Dip the graham cracker sandwiches in the melted chocolate and place on a cooling rack to allow excess chocolate to drip off.
7. Refrigerate for 20 minutes or until set.
We did it, we combined everyone’s favorite flavors into one perfect cookie bar. Chocolate? Check. Peanut Butter? That too. Banana? You know it. Oatmeal? Obviously. Plus, these could not be any easier to make. You only need one bowl and no crazy ingredients. The hardest part of making these cookie bars will be waiting for them to cool.
These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.
Thai food at home has never tasted better. Thai Peanut Chicken Lettuce Wraps come together easily with just a few ingredients. Serve them as an appetizer at a party or enjoy them as a main dish. No matter how you choose to enjoy them, you will be glad you made these crispy, savory, sweet lettuce wraps.
This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.
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.
