16 natural chocolate sandwich cookies, crushed
3 tablespoons butter, melted
10-12 strawberries, thinly sliced
2 (8-ounce) packages cream cheese, softened
1 1/2 cups powdered sugar
1 bottle Baileys Minis
1 bag JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups
Whipped cream (optional)
To make the crust, mix together the crushed cookies and butter in a small bowl until well combined. Spoon crumb mixture evenly into the bottom of 8 (4-ounce) jars. Press down gently.
Press strawberry slices along the sides of the jar on top of the crust.
In a large bowl with an electric mixer, beat together the cream cheese, powdered sugar, and Baileys.
Transfer filling to a piping bag, and pipe evenly into the jars over the cookie crust.
In a microwave safe bowl, melt 7-8 Mini Peanut Butter Cups. Stir well, and drizzle over the cheesecake filling. Refrigerate at least one hour.
Once chilled, garnish with whipped cream and a halved Mini Peanut Butter Cup. Enjoy!
Kale rhymes with tale. And if you make this Kale Salad with Almond Butter Crusted Chicken, you’re going to have a whale of a tale to tell you friends and family about how good you just ate! Made with JUSTIN’S® Classic Almond Butter, Crusted Chicken, chopped carrots, and plenty of leafy green kale—you can’t go wrong!
16 natural chocolate sandwich cookies, crushed
3 tablespoons butter, melted
10-12 strawberries, thinly sliced
2 (8-ounce) packages cream cheese, softened
1 1/2 cups powdered sugar
1 bottle Baileys Minis
1 bag JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups
Whipped cream (optional)
To make the crust, mix together the crushed cookies and butter in a small bowl until well combined. Spoon crumb mixture evenly into the bottom of 8 (4-ounce) jars. Press down gently.
Press strawberry slices along the sides of the jar on top of the crust.
In a large bowl with an electric mixer, beat together the cream cheese, powdered sugar, and Baileys.
Transfer filling to a piping bag, and pipe evenly into the jars over the cookie crust.
In a microwave safe bowl, melt 7-8 Mini Peanut Butter Cups. Stir well, and drizzle over the cheesecake filling. Refrigerate at least one hour.
Once chilled, garnish with whipped cream and a halved Mini Peanut Butter Cup. Enjoy!
Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.
I’m making a list and checking it twice—I *will* find out who’s been naughty or nice! Just kidding, I’m not Santa, and I definitely think everyone deserves to try out my Maple Almond Butter Banana “Nice” Cream. It’s a cold, dairy-free treat packed with JUSTIN’S® Maple Almond Butter that’s great to beat those hot days!
