1 bag JUSTIN’S® Super Dark Chocolate Espresso Almond Butter Cups, chopped
DIRECTIONS
In the bowl of an electric mixer, beat the whipping cream on medium speed until it begins to thicken. Slowly add the sugar and vanilla and continue to beat until stiff peaks form. Add the mascarpone cheese and almond butter, and mix just until combined. Set aside.
Combine the espresso and cognac in a shallow dish. Quickly dip the lady fingers, one at a time, in the espresso and lay them in a single layer on the bottom of an 8-inch by 8-inch dish.
Spread half of the cream mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top. Top with an even layer of chopped peanut butter cups. Refrigerate at least 3-4 hours or up to overnight before serving. Enjoy!
If you loved my almond butter Barbeque sauce, you’re absolutely going to love my Almond Butter BBQ Chicken Pizza! It’s a nutty alternative to a classic recipe.
1 bag JUSTIN’S® Super Dark Chocolate Espresso Almond Butter Cups, chopped
DIRECTIONS
In the bowl of an electric mixer, beat the whipping cream on medium speed until it begins to thicken. Slowly add the sugar and vanilla and continue to beat until stiff peaks form. Add the mascarpone cheese and almond butter, and mix just until combined. Set aside.
Combine the espresso and cognac in a shallow dish. Quickly dip the lady fingers, one at a time, in the espresso and lay them in a single layer on the bottom of an 8-inch by 8-inch dish.
Spread half of the cream mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top. Top with an even layer of chopped peanut butter cups. Refrigerate at least 3-4 hours or up to overnight before serving. Enjoy!
