1 small flour tortilla (or use a cookie cutter to make one!)
2–3 tbsp JUSTIN’S® Crunchy Classic Peanut Butter
1 ripe banana, sliced
3–4 fresh strawberries, sliced
1–2 thin wafer cookies (like stroopwafels, or shortbread rounds)
1–2 chopped JUSTIN’S® Dark Chocolate Peanut Butter Cups
Butter or neutral oil, for frying
Optional Garnish:
Powdered sugar
Extra JUSTIN’S® Crunchy Classic Peanut Butter (for drizzle)
Extra sliced strawberries + fresh mint
Chopped peanuts
DIRECTIONS
Lay down the large tortilla. Spread a thick layer of JUSTIN’S® Crunchy Classic Peanut
Butter right in the center.
Then alternate rows of banana and strawberry slices. Sprinkle over the chopped
JUSTIN’S® Dark Chocolate Peanut Butter Cups. Add 1-2 wafer cookies on top, then
place the small tortilla over everything, this helps seal it all in.
Fold the edges of the large tortilla up and over the small one, making pleats as you go.
You should end up with a sealed pentagon-shaped wrap.
Heat a skillet over medium heat with a bit of butter or oil. Place the crunchwrap
seam-side down and cook until golden and crisp, about 2–3 minutes per side.
Cut in half, dust with powdered sugar, drizzle with JUSTIN’S® Crunchy Classic Peanut
Butter, and garnish with strawberries, mint, and chopped peanuts if you’re feeling fancy.
I like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.
1 small flour tortilla (or use a cookie cutter to make one!)
2–3 tbsp JUSTIN’S® Crunchy Classic Peanut Butter
1 ripe banana, sliced
3–4 fresh strawberries, sliced
1–2 thin wafer cookies (like stroopwafels, or shortbread rounds)
1–2 chopped JUSTIN’S® Dark Chocolate Peanut Butter Cups
Butter or neutral oil, for frying
Optional Garnish:
Powdered sugar
Extra JUSTIN’S® Crunchy Classic Peanut Butter (for drizzle)
Extra sliced strawberries + fresh mint
Chopped peanuts
DIRECTIONS
Lay down the large tortilla. Spread a thick layer of JUSTIN’S® Crunchy Classic Peanut
Butter right in the center.
Then alternate rows of banana and strawberry slices. Sprinkle over the chopped
JUSTIN’S® Dark Chocolate Peanut Butter Cups. Add 1-2 wafer cookies on top, then
place the small tortilla over everything, this helps seal it all in.
Fold the edges of the large tortilla up and over the small one, making pleats as you go.
You should end up with a sealed pentagon-shaped wrap.
Heat a skillet over medium heat with a bit of butter or oil. Place the crunchwrap
seam-side down and cook until golden and crisp, about 2–3 minutes per side.
Cut in half, dust with powdered sugar, drizzle with JUSTIN’S® Crunchy Classic Peanut
Butter, and garnish with strawberries, mint, and chopped peanuts if you’re feeling fancy.
I like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.
