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.
This Paleo Almond Butter Crusted Chicken is anything but average. I’ve added JUSTIN’S® Classic Almond Butter in the marinade to complement the chicken. I also use almond meal instead of bread crumbs and I promise you, the taste isn’t compromised. My family loves this recipe for dinner, and I think yours will too!
I like to eat something sweet in the morning to help me get energized for the day. My Maple Blueberry Smoothie Bowl makes me feel like I’m having dessert for breakfast! It’s packed with antioxidant-rich fruit, protein powder, and topped with JUSTIN’S® Maple Almond Butter to start your day off with a kick!
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.
