Chocolate Flower Bites with Candy Pieces

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

6 bites

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 6 round butter crackers
  • 12 white chocolate discs
  • 42 Justin’s Candy Pieces

DIRECTIONS

  1. Preheat oven to 250 degrees F. Place crackers in an even layer on a cookie sheet.
  2. Place 2 white chocolate discs in the center of each cracker. Bake 2-3 minutes, or until chocolate has melted. Remove from oven.
  3. To make the flowers, press one color candy piece into the center of each cracker on top of the melted white chocolate. Arrange 6 candy pieces (a different color) around the center to create the “petals.” Repeat with remaining crackers.
  4. Allow chocolate to set at room temperature before enjoying.

This Recipe Serves 6 bites

INGREDIENTS
  • 6 round butter crackers
  • 12 white chocolate discs
  • 42 Justin’s Candy Pieces
DIRECTIONS
  1. Preheat oven to 250 degrees F. Place crackers in an even layer on a cookie sheet.
  2. Place 2 white chocolate discs in the center of each cracker. Bake 2-3 minutes, or until chocolate has melted. Remove from oven.
  3. To make the flowers, press one color candy piece into the center of each cracker on top of the melted white chocolate. Arrange 6 candy pieces (a different color) around the center to create the “petals.” Repeat with remaining crackers.
  4. Allow chocolate to set at room temperature before enjoying.

This Recipe Serves 6 bites

Great Summer Recipes
Gluten-Free PBJ Doughnuts on crinkled white parchment paper with a spoonful of peanut butter on a wood background

Being on a gluten free diet doesn’t mean you can’t have your favorite treats. If you don’t believe me, I’ve created this Gluten Free PB&J Doughnuts recipe to prove it. You get the best of both worlds by combining JUSTIN’S® Honey Peanut Butter and raspberry jam into a doughnut, you won’t even be able to taste the difference!

 

Turkey Kale and Brussels Salad with Almond Butter Tahini Dressing in a white bowl with dressing sauce poured from above

The two best parts of Thanksgiving are a great meal and getting all your loved ones together. The next best part is Thanksgiving leftovers. I’m surely thankful for this Turkey, Kale and Brussels Salad with Almond Butter Tahini.

Golden Cinnamon Turmeric Smoothie with banana slices with a straw in a clear cup in a white background with a white cloth

Golden Cinnamon Turmeric Smoothies are made with JUSTIN’S® Cinnamon Almond Butter, grated ginger, and turmeric. It’s a great option for breakfast or as a snack on a warm day. Get ready to feel golden. Pun intended.

 

Pumpkin Vanilla Almond Snickerdoodlewiches in a tray and one bitten and put on a white plate on a wooden background

My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.