Cookie Layer:
1/2 cup butter, softened
3/4 cup light brown sugar
1 large egg
1 and 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup semisweet chocolate chips
Brownie Layer:
1/2 cup light brown sugar
1/4 cup butter, melted
1 egg
3 tablespoons cocoa powder
1/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
Garnish:
1/2 cup Chocolate Fudge Frosting (store-bought or homemade)
1 bag JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups
Assorted Halloween Candy and Sprinkles (optional)
Preheat oven to 350 degrees F. Grease a 12-inch tart pan with removable bottom.
Cookie layer:
In a large bowl with an electric mixer, cream together the butter and brown sugar. Add the egg and beat until well-combined. Add the flour, salt, and baking soda to the bowl and mix until just incorporated. Fold in the chocolate chips. Transfer the dough to the prepared tart pan and press into an even layer; set aside.
Brownie layer:
In the same large bowl, stir together the sugar and melted butter. Whisk in the egg. Add the cocoa powder and mix until well-combined. Stir in flour, baking powder, and salt until batter is smooth. Pour the batter over the cookie layer and spread to cover completely.
Bake 25-28 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely in pan.
Spread the chocolate frosting in an even layer over the tart. Top with Mini Peanut Butter Cups, sprinkles, and other candies, as desired.
Anything with the word “loaded” in it is destined for greatness, and these Loaded Apple Fries are no exception. Crispy apples are topped with some of the greatest dessert ingredients ever known to man in this delightfully sweet recipe.
This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!
This Peanut Butterbeer is wicked good and a great drink for any event. I’ve added JUSTIN’S® Honey Peanut Butter to a cream soda and topped it with coconut whipped cream. I go nuts if I go too long without one of these magical drinks.
Cookie Layer:
1/2 cup butter, softened
3/4 cup light brown sugar
1 large egg
1 and 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup semisweet chocolate chips
Brownie Layer:
1/2 cup light brown sugar
1/4 cup butter, melted
1 egg
3 tablespoons cocoa powder
1/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
Garnish:
1/2 cup Chocolate Fudge Frosting (store-bought or homemade)
1 bag JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups
Assorted Halloween Candy and Sprinkles (optional)
Preheat oven to 350 degrees F. Grease a 12-inch tart pan with removable bottom.
Cookie layer:
In a large bowl with an electric mixer, cream together the butter and brown sugar. Add the egg and beat until well-combined. Add the flour, salt, and baking soda to the bowl and mix until just incorporated. Fold in the chocolate chips. Transfer the dough to the prepared tart pan and press into an even layer; set aside.
Brownie layer:
In the same large bowl, stir together the sugar and melted butter. Whisk in the egg. Add the cocoa powder and mix until well-combined. Stir in flour, baking powder, and salt until batter is smooth. Pour the batter over the cookie layer and spread to cover completely.
Bake 25-28 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely in pan.
Spread the chocolate frosting in an even layer over the tart. Top with Mini Peanut Butter Cups, sprinkles, and other candies, as desired.
banoffee = bananas + toffee.
It’s everything you want from the classic English dessert, without the dairy. Between the creamy whipped topping, silky dulce de leche filling with just the right amount of nuttiness, and the crunch of the sweet and salty crust, this pie is a textural masterpiece in your mouth.
Sweet, poppable doughnut holes are almost impossible to stop munching on. Well, munch away my friend. Vanilla Almond Baked Doughnut Holes are gluten free and baked instead of fried so you don’t have to feel bad if you munch one or two more than you were planning.
As if I needed another excuse to eat JUSTIN’S® Dark Chocolate Peanut Butter Cups. This Peanut Butter Cup S’mores Dip is baked in cast iron and is done in just a few minutes. Dip graham crackers or your fingers, but look out! It’s hot.
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.
