Cookie dough? Check. Fudge? Check. JUSTIN’S® Chocolate Hazelnut and Almond Butter? Check. The gang’s all here and ready to make some Chocolate Hazelnut Cookie Dough Fudge. It’s a chocolatey treat that you won’t be able to put down.
Cookie dough? Check. Fudge? Check. JUSTIN’S® Chocolate Hazelnut and Almond Butter? Check. The gang’s all here and ready to make some Chocolate Hazelnut Cookie Dough Fudge. It’s a chocolatey treat that you won’t be able to put down.
16 ounces JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Coconut Oil
2 tablespoons Maple Syrup
8 ounce Chocolate Chip Cookie Dough
Flaky Sea Salt
1. Line a small 12 x 8-inch glass dish with parchment paper.
2. In a microwave-safe bowl, melt JUSTIN’S® Chocolate Hazelnut and Almond Butter and coconut in microwave, for about 1 minute.
3. Stir well and pour into the prepared dish.
4. Roll the cookie dough into teaspoon-sized balls.
5. Gently drop the cookie dough pieces into the chocolate hazelnut mixture.
6. Refrigerate for 30 minutes to 1 hour, or until solid.
7. Sprinkle with the flaky sea salt, cut into 12 squares and serve.
8. Store in the fridge until ready to eat.
If you know anything about me, you know that I love food. I love to cook. Love to eat. The whole shebang. One of my favorites to make for friends is this recipe Chicken with Savory Almond Butter Sauce. I make the sauce with JUSTIN’S® Classic Almond Butter, sliced mushrooms, and shallots—which are like garlicky onions. It gives it an amazing flavor that everyone at your party is sure to remember.
My Cinnamon Almond Butter “Churro” Puppy Chow is the perfect grab and go snack for any activity. Made with cereal, JUSTIN’S® Cinnamon Almond Butter, and white chocolate chips, this recipe is sweet, crunchy, and so easy to make!
16 ounces JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Coconut Oil
2 tablespoons Maple Syrup
8 ounce Chocolate Chip Cookie Dough
Flaky Sea Salt
1. Line a small 12 x 8-inch glass dish with parchment paper.
2. In a microwave-safe bowl, melt JUSTIN’S® Chocolate Hazelnut and Almond Butter and coconut in microwave, for about 1 minute.
3. Stir well and pour into the prepared dish.
4. Roll the cookie dough into teaspoon-sized balls.
5. Gently drop the cookie dough pieces into the chocolate hazelnut mixture.
6. Refrigerate for 30 minutes to 1 hour, or until solid.
7. Sprinkle with the flaky sea salt, cut into 12 squares and serve.
8. Store in the fridge until ready to eat.
I can’t get enough of this Spicy Peanut Sauce. Fresh ginger, garlic, and of course, JUSTIN’S® Honey Peanut Butter. It’s so good I could drink it right from the bowl. Of course, I’d never do that. Maybe.
Roasted veggies are delicious by themselves. We took the savory flavor of warm roasted vegetables and tossed them with a creamy almond butter vinaigrette. Warm Autumn Salad with Almond Butter Vinaigrette is the perfect main dish or side for any meal.
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.
