Why wouldn’t the skeleton go trick or treating? It didn’t have the guts. You don’t have to be afraid of Spooky Peanut Butter Chocolate Bark. The only thing spooky about it is how fast your goblins and ghouls will gobble them up.
Why wouldn’t the skeleton go trick or treating? It didn’t have the guts. You don’t have to be afraid of Spooky Peanut Butter Chocolate Bark. The only thing spooky about it is how fast your goblins and ghouls will gobble them up.
6 packs JUSTIN’S® Dark Chocolate Peanut Butter Cups (12 Peanut Butter Cups)
1 tablespoon JUSTIN’S® Classic Peanut Butter
1 pack JUSTIN’S® White Chocolate Peanut Butter Cups, (2 Peanut Butter Cups) cut into quarters
3 JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups, cut in half
2 teaspoons All-natural, Orange-colored Sprinkles
Optional:
Candy Eyeballs
1. Cover a large cookie sheet with wax paper and set aside.
2. In a large bowl, heat the JUSTIN’S® Dark Chocolate Peanut Butter Cups in the microwave on 50% power until fully melted, stirring every 30 seconds.
3. Pour the melted nut butter cups onto the prepared cookie sheet.
4. Drizzle the JUSTIN’S® Classic Peanut Butter on top of the chocolate and swirl with a knife.
5. Top with JUSTIN’S® White Chocolate Peanut Butter Cups, JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups, sprinkles, and candy eyeballs.
6. Place the chocolate bark in the refrigerator for 1 hour or until hardened.
7. Cut or break into pieces and enjoy! (Best if stored in the fridge until ready to eat.)
Who doesn’t love a soft snickerdoodle? If that’s why you’re here, you just hit the jackpot. This recipe is loaded with JUSTIN’S® Cinnamon Almond Butter for a nutty sweet taste to surprise your tastebuds. I like these so much I usually make an extra batch for myself so I don’t have to share with my kids.
Say goodbye to the same-old-salmon. This Nutty Miso Salmon is about to become your new favorite way to prepare your favorite fish. Who knew you could create flavor this delicious with only a handful of ingredients and a few minutes under the broiler? Well, I guess we did. But now I’m sharing it with you! Forgive me?
Everybody’s favorite part of making cookies is getting to snack on the dough. It’s so good I decided that it should be the main event, not just a background character. My Edible White Chocolate Sugar Cookie dough is made with JUSTIN’S® Vanilla Almond Butter and is great for when you want to eat a guilt-free treat.
6 packs JUSTIN’S® Dark Chocolate Peanut Butter Cups (12 Peanut Butter Cups)
1 tablespoon JUSTIN’S® Classic Peanut Butter
1 pack JUSTIN’S® White Chocolate Peanut Butter Cups, (2 Peanut Butter Cups) cut into quarters
3 JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups, cut in half
2 teaspoons All-natural, Orange-colored Sprinkles
Optional:
Candy Eyeballs
1. Cover a large cookie sheet with wax paper and set aside.
2. In a large bowl, heat the JUSTIN’S® Dark Chocolate Peanut Butter Cups in the microwave on 50% power until fully melted, stirring every 30 seconds.
3. Pour the melted nut butter cups onto the prepared cookie sheet.
4. Drizzle the JUSTIN’S® Classic Peanut Butter on top of the chocolate and swirl with a knife.
5. Top with JUSTIN’S® White Chocolate Peanut Butter Cups, JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups, sprinkles, and candy eyeballs.
6. Place the chocolate bark in the refrigerator for 1 hour or until hardened.
7. Cut or break into pieces and enjoy! (Best if stored in the fridge until ready to eat.)
This Peanut Butterbeer is wicked good and a great drink for any event. I’ve added JUSTIN’S® Honey Peanut Butter to a cream soda and topped it with coconut whipped cream. I go nuts if I go too long without one of these magical drinks.
I love finding new ways to get in a little extra protein. These Peanut Butter + Chocolate Chip Protein Pancakes are a sweet way to do just that. These pancakes use JUSTIN’S® Classic Peanut Butter and your favorite protein powder to make sure you have enough energy to start your day right.