1 cup unsalted butter, melted
2 tablespoons avocado oil
1 ¼ cups granulated sugar
1 cup light brown sugar, packed
4 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract
1 cup all-purpose flour or gluten-free flour
1 cup unsweetened dark cocoa powder
½ teaspoon salt
6 ounces dark chocolate chips
4-5 JUSTIN’S® Peanut Butter Cups (we used Super Dark Chocolate Peanut Butter and White Chocolate Peanut Butter Cups)
¼ cup organic chocolate Easter eggs
Organic sprinkles (optional)
Preheat oven to 350°F. Grease a 9×9-inch baking pan, and line with parchment paper. Set aside.
In a medium bowl, mix together the melted butter, oil, and sugars. Mix in the eggs and vanilla.
In a separate medium bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips. Pour the batter into the prepared baking pan and smooth into an even layer. Bake 25 to 30 minutes. Remove from oven and top with chopped peanut butter cups and Easter chocolates.
Cool in pan for 15 to 20 minutes. Lift the sides of the parchment paper to remove from the pan and allow them to cool completely before slicing into 16 squares.
I’m an environmentally conscious guy. I love to go out and look at the bounty of nature, admire landscapes, and ponder on the vast expanse of time that had to pass for all of it to exist. But, sometimes it gets real cold out and I’d rather stay inside. My Chocolate Hazelnut PasTREEs might not stir an existential crisis within you, but they are packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. When you want to connect with nature from the comfort of your kitchen, try these!
Let the good times roll with these Personal Cinnamon Almond Butter King Cakes. They’re the perfect size to take to whichever parade or party you’re at!
Rich almond butter, robust coffee, and a whole lot of love. Blend them together and what do you get? Almond Butter Keto Coffee in your cup! Start your morning off on the right foot with this flavorful and simple recipe.
1 cup unsalted butter, melted
2 tablespoons avocado oil
1 ¼ cups granulated sugar
1 cup light brown sugar, packed
4 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract
1 cup all-purpose flour or gluten-free flour
1 cup unsweetened dark cocoa powder
½ teaspoon salt
6 ounces dark chocolate chips
4-5 JUSTIN’S® Peanut Butter Cups (we used Super Dark Chocolate Peanut Butter and White Chocolate Peanut Butter Cups)
¼ cup organic chocolate Easter eggs
Organic sprinkles (optional)
Preheat oven to 350°F. Grease a 9×9-inch baking pan, and line with parchment paper. Set aside.
In a medium bowl, mix together the melted butter, oil, and sugars. Mix in the eggs and vanilla.
In a separate medium bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips. Pour the batter into the prepared baking pan and smooth into an even layer. Bake 25 to 30 minutes. Remove from oven and top with chopped peanut butter cups and Easter chocolates.
Cool in pan for 15 to 20 minutes. Lift the sides of the parchment paper to remove from the pan and allow them to cool completely before slicing into 16 squares.
I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.
Charcuterie is a great word. It hits a lot of great sounds in one succinct word. Char-coo-ter-ee. Scientists still say they don’t know what it means, I’m pretty sure. When you’re making a charcuterie board for your guests, this Cranberry Almond Butter Baked Brie is a perfect fit and dip for spreads of all kinds. I make it with JUSTIN’S® Classic Almond Butter, cranberry sauce, and a sprig of rosemary for garnish.
If you’ve ever wondered what I do when I’m not blending my delicious nut butters together, here’s the answer— I’m busy blending my nut butters with other foods to create delicious recipes! This Nutty Falafel is perfect for lunch or dinner, it’s simple and most importantly, tasty. The addition of JUSTIN’S® Classic Almond Butter is nutty in the best way.
Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.
You can make lots of things in a skillet, one of my personal favorites is making my Peanut Butter Cup Oatmeal Skillet Cookie recipe. It’s better than your average cookie because I’ve added JUSTIN’S® Classic Peanut Butter and JUSTIN’S® Milk Chocolate Peanut Butter Cups to the dough. This cookie comes out of the oven crispy at the top, gooey in the middle.
I love pasta. Hands down. Especially peanut butter pasta. Any time of day, any kind of weather, this Spicy Peanut Butter Pasta is the pasta for me. And it could be for you too!
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.
Kale rhymes with tale. And if you make this Kale Salad with Almond Butter Crusted Chicken, you’re going to have a whale of a tale to tell you friends and family about how good you just ate! Made with JUSTIN’S® Classic Almond Butter, Crusted Chicken, chopped carrots, and plenty of leafy green kale—you can’t go wrong!
