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!
At this point, I have to ask, “what CAN’T almond butter do?” This Korean-inspired Almond Butter Ssamjang (which translates to “sauce for wraps”) is a sweet, spicy, and perfectly salty sauce that is phenomenal in a lettuce wrap or just as a dip for fresh veggies.
When you go get a Baker’s Dozen of doughnuts, you’re actually getting 13 doughnuts. A JUSTIN’S® Dozen is when you eat all of them by yourself. Get a JUSTIN’S® Dozen of these Guilt-Free Maple Almond Butter Doughnuts. They’re made with JUSTIN’S® Maple Almond Butter so you know they’re good. Just kidding, don’t really eat 13 doughnuts, no matter how good they are.
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!
Why shouldn’t snacktime be special? But also simple to prepare and wholesome, because special doesn’t have to mean over the top. This Crunchy Banana “Roll” is sure to prompt even the hangriest snacker to crack a smile. And then throw some elbows on their way to grabbing their share of the best afternoon snack ever.
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!
