Chocolate Dipped Cookie Dough Stuffed Grahams stacked on a white background with chocolate syrup drizzle and coconut shavings

Chocolate-Dipped “Cookie Dough” Stuffed Grahams

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Cookies are great, but cookie dough is better. This “cookie dough” takes an egg-less approach to cookie dough and stuffs it between two crunchy graham crackers and dunks it in melted chocolate. Chocolate-Dipped “Cookie Dough” Stuffed Grahams are made with JUSTIN’S® Maple Almond Butter and are a great treat for the entire family.  
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Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

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PREP TIME:

15 min

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COOK TIME:

5 min

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TOTAL TIME:

20 min

INGREDIENTS

1 cup JUSTIN’S® Maple Almond Butter
2 cups Shredded Coconut
1 cup Graham Cracker Crumbs
¼ cup Honey
24 Graham Cracker Squares
2 cups Dark Chocolate Chips

DIRECTIONS

1. In the bowl of a food processor, blend your favorite JUSTIN’S® Nut Butter, coconut, graham cracker crumbs, and honey until smooth.

2. Chill mixture for at least one hour.

3. Gently press approximately 2 tablespoons of the nut butter mixture between 2 graham cracker squares.

4. Repeat with the remaining graham crackers and “cookie dough.”

5. In a small, microwave safe bowl, melt the chocolate chips in the microwave in 30 second intervals until smooth.

6. Dip the graham cracker sandwiches in the melted chocolate and place on a cooling rack to allow excess chocolate to drip off.

7. Refrigerate for 20 minutes or until set.

This Recipe Serves 12

INGREDIENTS

1 cup JUSTIN’S® Maple Almond Butter
2 cups Shredded Coconut
1 cup Graham Cracker Crumbs
¼ cup Honey
24 Graham Cracker Squares
2 cups Dark Chocolate Chips

DIRECTIONS

1. In the bowl of a food processor, blend your favorite JUSTIN’S® Nut Butter, coconut, graham cracker crumbs, and honey until smooth.

2. Chill mixture for at least one hour.

3. Gently press approximately 2 tablespoons of the nut butter mixture between 2 graham cracker squares.

4. Repeat with the remaining graham crackers and “cookie dough.”

5. In a small, microwave safe bowl, melt the chocolate chips in the microwave in 30 second intervals until smooth.

6. Dip the graham cracker sandwiches in the melted chocolate and place on a cooling rack to allow excess chocolate to drip off.

7. Refrigerate for 20 minutes or until set.

This Recipe Serves 12

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