1 tbsp agar agar or gelatin (helps hold mixture together and make for a gooey texture
1 teaspoon vanilla extract
1/4 teaspoon sea salt
For the Drizzle:
4-5 mini JUSTIN’S® Dark Chocolate Peanut Butter Cups
1 refined tablespoon coconut oil (to help the chocolate melt smoothly)
More flaked sea salt for sprinkling on top (optional)
DIRECTIONS
Prepare the Rice Crispies:
In a small saucepan, heat the almond butter and maple syrup (or agave) over low-medium heat, stirring
until smooth and melted. Add in the vanilla extract, gelatin or agar agar, and sea salt. Then, stir until
everything is combined.
Pour the rice cereal into the almond butter mixture, stirring to coat the cereal evenly.
Once the rice cereal is fully coated, press the mixture into a parchment-lined 8×8-inch baking dish, using
a spatula or your hands to pack it down firmly.
Refrigerate for at least 1 hour to set.
Make the Chocolate Drizzle:
While the rice crispy treat base is setting, chop the JUSTIN’S® Dark Chocolate Peanut Butter Cups (or
use chopped dark chocolate) into small pieces.
In a microwave-safe bowl, melt the chocolate and coconut oil together in 20-30 second intervals, stirring
between each until fully melted and smooth.
Assemble:
Once the rice crispy base has set, drizzle the melted chocolate peanut butter cup mixture over the top using a spoon or piping bag for a more decorative look.
Allow the chocolate drizzle to set by placing the treats back in the fridge for about 15 minutes or until the chocolate firms up.
Serve:
Cut into squares or bars and enjoy! Store in an airtight container at room temp or in the fridge for up to one week.
Sweet potatoes are packed with vitamins and nutritious flavors. Next time you’re in the mood for something savory and sweet, whip up some of my Honey Sweet Potato Fries. With a sauce made from your favorite JUSTIN’S® nut butter, you can’t beat this tasty treat!
No actual dairy was harmed in the making of this creamy dessert. Nutty White Chocolate Cherry “Nice” Cream is made with the simple goodness of almond milk, bananas, cherries, and some diced white chocolate peanut butter cups. This nice cream is nice to your taste buds and your tummy.
1 tbsp agar agar or gelatin (helps hold mixture together and make for a gooey texture
1 teaspoon vanilla extract
1/4 teaspoon sea salt
For the Drizzle:
4-5 mini JUSTIN’S® Dark Chocolate Peanut Butter Cups
1 refined tablespoon coconut oil (to help the chocolate melt smoothly)
More flaked sea salt for sprinkling on top (optional)
DIRECTIONS
Prepare the Rice Crispies:
In a small saucepan, heat the almond butter and maple syrup (or agave) over low-medium heat, stirring
until smooth and melted. Add in the vanilla extract, gelatin or agar agar, and sea salt. Then, stir until
everything is combined.
Pour the rice cereal into the almond butter mixture, stirring to coat the cereal evenly.
Once the rice cereal is fully coated, press the mixture into a parchment-lined 8×8-inch baking dish, using
a spatula or your hands to pack it down firmly.
Refrigerate for at least 1 hour to set.
Make the Chocolate Drizzle:
While the rice crispy treat base is setting, chop the JUSTIN’S® Dark Chocolate Peanut Butter Cups (or
use chopped dark chocolate) into small pieces.
In a microwave-safe bowl, melt the chocolate and coconut oil together in 20-30 second intervals, stirring
between each until fully melted and smooth.
Assemble:
Once the rice crispy base has set, drizzle the melted chocolate peanut butter cup mixture over the top using a spoon or piping bag for a more decorative look.
Allow the chocolate drizzle to set by placing the treats back in the fridge for about 15 minutes or until the chocolate firms up.
Serve:
Cut into squares or bars and enjoy! Store in an airtight container at room temp or in the fridge for up to one week.
Have you ever heard of the term “Heaven on Earth”? Well, this is what they meant when they said that. This is a Peanut Butter Cup Ice Cream Cake made with JUSTIN’S® organic nut butter cups, brownie mix, fudge sauce, and ice cream. Need I say more?
You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!
Chocolate fudge is a classic treat that’s been made for hundreds of years. Probably. I don’t know the history of fudge, but I do know the history of my Easy Peanut Butter Fudge! It’s made with JUSTIN’S® Classic Peanut Butter and is a fun new take on the historic delicacy.
Who doesn’t love brownies? This recipe for my Maple Bourbon Glazed Brownies takes heavy cream, powdered sugar, JUSTIN’S® Maple Almond Butter and mixes them together with your favorite bourbon for a richly-finished, great-tasting brownie. Whip up a batch for your family tonight!
When I want to impress family or guests in the morning, I always make sure to whip up a batch of my favorite almond butter cinnamon rolls. The smell wafts through the house and wakes everyone up in a great mood. It’s a nut buttery twist on the classic breakfast pastry, made with JUSTIN’S® Cinnamon Almond Butter. It’s a favorite in my house and it’s sure to be one in yours, too!
