1 ½ cups (chopped) of JUSTIN’S® Dark and Milk Chocolate Peanut Caramel Nougat Bars and JUSTIN’S® Mini Dark Peanut Butter Cups
For garnish, JUSTIN’S® Peanut Butter Candy Pieces
DIRECTIONS
Melt 1 cup butter in a saucepan over medium heat. Stir until foamy and golden brown with a nutty smell (5–7 minutes). Remove from heat and cool 5–10 minutes.
Whisk browned butter with white sugar and brown sugar until combined. Add vanilla and eggs, mixing until smooth.
In another bowl, whisk flour, cornstarch, baking soda, and salt.
Add the dry mixture to wet ingredients and mix until just combined. Don’t overmix.
Add the chunks of chopped JUSTIN’S® Candy Bars and Mini Peanut Butter Cups (save JUSTIN’S® Peanut Butter Candy Pieces for after baking). Then fold everything gently.
Refrigerate dough for 30 minutes (up to overnight) for thicker, more flavorful cookies-recommended!
Preheat oven to 375 F. Scoop ~2 tbsp dough per cookie onto parchment-lined sheets. Bake 9–12 minutes, until edges are golden but centers look slightly soft. Plug in a few extra chopped pieces of JUSTIN’S® Candy Bars and Mini Peanut Butter Cups and the JUSTIN’S® Peanut Butter Candy Pieces to each cookie. Sprinkle with flaky sea salt.
Rest on baking sheet 5 minutes before transferring to a wire rack. Enjoy!
Spaghetti and meatballs. Peanut butter and jelly. Biscotti and coffee. These things just go together. My Chocolate Hazelnut Espresso Biscotti is made with JUSTIN’S® Chocolate Hazelnut and Almond Butter and dunks perfect with any cup of Joe…or in this case, a cup of Justin!
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?
1 ½ cups (chopped) of JUSTIN’S® Dark and Milk Chocolate Peanut Caramel Nougat Bars and JUSTIN’S® Mini Dark Peanut Butter Cups
For garnish, JUSTIN’S® Peanut Butter Candy Pieces
DIRECTIONS
Melt 1 cup butter in a saucepan over medium heat. Stir until foamy and golden brown with a nutty smell (5–7 minutes). Remove from heat and cool 5–10 minutes.
Whisk browned butter with white sugar and brown sugar until combined. Add vanilla and eggs, mixing until smooth.
In another bowl, whisk flour, cornstarch, baking soda, and salt.
Add the dry mixture to wet ingredients and mix until just combined. Don’t overmix.
Add the chunks of chopped JUSTIN’S® Candy Bars and Mini Peanut Butter Cups (save JUSTIN’S® Peanut Butter Candy Pieces for after baking). Then fold everything gently.
Refrigerate dough for 30 minutes (up to overnight) for thicker, more flavorful cookies-recommended!
Preheat oven to 375 F. Scoop ~2 tbsp dough per cookie onto parchment-lined sheets. Bake 9–12 minutes, until edges are golden but centers look slightly soft. Plug in a few extra chopped pieces of JUSTIN’S® Candy Bars and Mini Peanut Butter Cups and the JUSTIN’S® Peanut Butter Candy Pieces to each cookie. Sprinkle with flaky sea salt.
Rest on baking sheet 5 minutes before transferring to a wire rack. Enjoy!
Whether you’re feeling down about a bad day and want to cheer up, or you had a great day and want to celebrate—it doesn’t get better than my Gluten-Free Chocolate Hazelnut Brownies. It’s the perfect snack for when you’re feeling any type of way.
Chia seeds are a super food. Super tasty and super good for you! When you whip up some of my coconut almond chia pudding, you’re getting a super boost of energy for whatever you tackle during the day. Get out there and start feeling super right now!
Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!
