Roll the pie dough about ⅛-inch thick. Using a 4-inch-diameter cookie cutter, cut 12 dough circles (rerolling the scraps as needed). Gently press one dough circle into each cavity of a 12-cup muffin pan. Chill the pan in the freezer for 20-30 minutes.
Preheat the oven to 425°F (220°C). Whisk together the sugar, maple syrup, Maple Almond Butter, and butter in a mixing bowl. Whisk in the egg, vinegar, vanilla, and salt.
Use a ladle or ¼-cup measuring cup, divide the filling evenly between the shells.
Bake 15-18 minutes, until the filling bubbles and darkens somewhat.
Transfer the pan to a rack and cool 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store in a single layer in an air-tight container in the refrigerator until ready to serve. When ready to serve, bring them to room temperature and enjoy!
I know what you’re thinking as you stare at this luscious recipe photo. Is it a cookie? Is it a pie? Is it a giant nut butter cup?! And the truth is, it’s all of those in one. The ultimate Nut Butter Cup Cookie Pie perfected by me, Justin. You can use any JUSTIN’S® nut butter cups on this recipe and top it with your favorite ice cream. Trust me when I say, this recipe is better than anything you could get at a fancy restaurant.
Who doesn’t love a soft snickerdoodle? If that’s why you’re here, you just hit the jackpot. This recipe is loaded with JUSTIN’S® Cinnamon Almond Butter for a nutty sweet taste to surprise your tastebuds. I like these so much I usually make an extra batch for myself so I don’t have to share with my kids.
Roll the pie dough about ⅛-inch thick. Using a 4-inch-diameter cookie cutter, cut 12 dough circles (rerolling the scraps as needed). Gently press one dough circle into each cavity of a 12-cup muffin pan. Chill the pan in the freezer for 20-30 minutes.
Preheat the oven to 425°F (220°C). Whisk together the sugar, maple syrup, Maple Almond Butter, and butter in a mixing bowl. Whisk in the egg, vinegar, vanilla, and salt.
Use a ladle or ¼-cup measuring cup, divide the filling evenly between the shells.
Bake 15-18 minutes, until the filling bubbles and darkens somewhat.
Transfer the pan to a rack and cool 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store in a single layer in an air-tight container in the refrigerator until ready to serve. When ready to serve, bring them to room temperature and enjoy!
A great way to start your day
is with a parfait
made by yours true-lay!
Okay, maybe I’ll stick to my day job. The message still stands, this Chocolate Covered Strawberry + Almond Butter Parfait is made with JUSTIN’S® Vanilla Almond Butter, sliced strawberries, and organic chocolate pudding.
I have always been all about tasty foods with mindful ingredients. That is why I started JUSTIN’S® in the first place. I also have a weakness for sweets. This recipe for Chocolate Hazelnut Truffles satisfies my love of good food.
