Peanut butter and jelly is a classic combination. These No-Bake PB&J Bars are packed with JUSTIN’S® Classic Peanut Butter and are so good and you don’t even need to get a single knife dirty!
Peanut butter and jelly is a classic combination. These No-Bake PB&J Bars are packed with JUSTIN’S® Classic Peanut Butter and are so good and you don’t even need to get a single knife dirty!
1 cup JUSTIN’S® Classic Peanut Butter
3 ½ cups Unsweetened Shredded Coconut
3 Dates, pitted
¼ cup Honey
½ teaspoon Sea Salt
¼ cup Strawberry Preserves
1. In the bowl of a large food processor, add the coconut and pulse until it turns into a fine crumb.
2. Add the dates and blend for 1 minute more.
3. Add the JUSTIN’S® Classic Peanut Butter, honey, and salt. Pulse until mixture forms into a dough.
4. Using a rolling pin, roll the dough between two pieces of parchment paper until it is ½ inch thick.
5. Refrigerate for 1 hour.
6. Cut the dough into 12 squares.
7. Using a cookie cutter, cut a heart into six of the squares.
8. Spread a thin layer of strawberry preserves over one side of each uncut square. Top with a heart square.
9. Store in the refrigerator until ready to eat.
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!
The two best parts of Thanksgiving are a great meal and getting all your loved ones together. The next best part is Thanksgiving leftovers. I’m surely thankful for this Turkey, Kale and Brussels Salad with Almond Butter Tahini.
Peanut butter and jelly is a classic combination. These No-Bake PB&J Bars are packed with JUSTIN’S® Classic Peanut Butter and are so good and you don’t even need to get a single knife dirty!
1 cup JUSTIN’S® Classic Peanut Butter
3 ½ cups Unsweetened Shredded Coconut
3 Dates, pitted
¼ cup Honey
½ teaspoon Sea Salt
¼ cup Strawberry Preserves
1. In the bowl of a large food processor, add the coconut and pulse until it turns into a fine crumb.
2. Add the dates and blend for 1 minute more.
3. Add the JUSTIN’S® Classic Peanut Butter, honey, and salt. Pulse until mixture forms into a dough.
4. Using a rolling pin, roll the dough between two pieces of parchment paper until it is ½ inch thick.
5. Refrigerate for 1 hour.
6. Cut the dough into 12 squares.
7. Using a cookie cutter, cut a heart into six of the squares.
8. Spread a thin layer of strawberry preserves over one side of each uncut square. Top with a heart square.
9. Store in the refrigerator until ready to eat.
If you loved my almond butter Barbeque sauce, you’re absolutely going to love my Almond Butter BBQ Chicken Pizza! It’s a nutty alternative to a classic recipe.
My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.
