9 graham cracker sheets, divided
½ cup Justin’s Peanut Butter
¼ cup butter, melted
¼ cup coconut sugar
1 egg
1 teaspoon baking powder
¼ teaspoon salt
½ cup gluten-free all-purpose flour
3/4 cup mini vegan marshmallows
6 Justin’s Dark Chocolate Peanut Butter Cups, chopped
Preheat oven to 375 degrees F. Line a 9-inch by 9-inch baking pan with parchment paper.
In the bowl of a food processor, pulse 7 graham cracker sheets until finely crumbled. Add the peanut butter, butter, sugar and egg. Pulse until mixture forms a dough ball. Press dough in an even layer in the bottom of the prepared pan. Bake 8 minutes.
Remove from oven and top with mini marshmallows, peanut butter cups, and crumbled remaining graham crackers. Bake 8-10 minutes more, or until marshmallows are golden.
Cool completely in pan, then slice and serve.
Peanut butter cookies. Peanut butter cups. Two of the best peanut butter desserts ever made. Hands down. Period. No contest.
But wait. What if we combined them into the Ultimate Peanut Butter Cup Cookies?! The most ultimate dessert of all time! Hang on, let’s see…yup, the math checks out!
No dairy? No problem! This cool and creamy dessert will have even the pickiest pastry connoisseur asking how you did it. You can send them to this page…or keep the secret to yourself.
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!
9 graham cracker sheets, divided
½ cup Justin’s Peanut Butter
¼ cup butter, melted
¼ cup coconut sugar
1 egg
1 teaspoon baking powder
¼ teaspoon salt
½ cup gluten-free all-purpose flour
3/4 cup mini vegan marshmallows
6 Justin’s Dark Chocolate Peanut Butter Cups, chopped
Preheat oven to 375 degrees F. Line a 9-inch by 9-inch baking pan with parchment paper.
In the bowl of a food processor, pulse 7 graham cracker sheets until finely crumbled. Add the peanut butter, butter, sugar and egg. Pulse until mixture forms a dough ball. Press dough in an even layer in the bottom of the prepared pan. Bake 8 minutes.
Remove from oven and top with mini marshmallows, peanut butter cups, and crumbled remaining graham crackers. Bake 8-10 minutes more, or until marshmallows are golden.
Cool completely in pan, then slice and serve.
I topped my pumpkin ice cream with a Super Dark Chocolate Espresso Almond Butter Cup, and it blew my mind. What’s next? Pumpkin pies topped with Super Dark Chocolate Espresso Almond Butter Cups? Pumpkin Oatmeal? Pumpkin lattes? Hey now there’s an idea…
Like bread pudding? Do you wish you could take bread pudding and make bread out of it? Well, look no further. Cinnamon Almond Butter Bread Pudding Loaf reverse engineers bread pudding back into bread with a moist, juicy flavor enhanced with JUSTIN’S® Cinnamon Almond Butter. Try some today!
I like to eat something sweet in the morning to help me get energized for the day. My Maple Blueberry Smoothie Bowl makes me feel like I’m having dessert for breakfast! It’s packed with antioxidant-rich fruit, protein powder, and topped with JUSTIN’S® Maple Almond Butter to start your day off with a kick!
