What’s spookier than a mystery pretzel found in your suitcase purchased from an unidentified airport on an unknown trip from who knows how long ago? These Peanut Butter Stuffed Chocolate Dipped Pretzels. And by spooky, I mean that in the spooktacularly-cute Halloween sense, of course. The mystery pretzel is the other kind of spooky.
1 cup JUSTIN’S® Peanut Butter (any variety)
2 tablespoons coconut oil
3/4 cup maple sugar (or brown sugar)
½ cup powdered sugar
8 ounces dark chocolate bark
60 pretzel twists
Halloween sprinkles, flaky sea salt (optional)
1. Line a large baking sheet with parchment paper. Set aside.
2. In a medium bowl, mix peanut butter and coconut oil together. Stir or beat in sugars until a thick dough forms. Roll mixture into 30 small balls.
3. Sandwich peanut butter between two pretzels and place on prepared baking sheet. Freeze for 20-30 minutes.
4. In the meantime, melt chocolate bark in 20 second increments in the microwave, stopping and stirring after each until smooth.
5. Dip the pretzel bites halfway into the melted chocolate and place bite back on baking sheet. Decorate with sprinkles or flaky sea salt as desired. Refrigerate pretzel bites for at least 10-20 minutes to set the chocolate. Enjoy!
I love spicing up a classic recipe. What do you do when life gives you JUSTIN’S® Coconut Almond Butter, oats, blueberries, and a free night? Make Coconut Almond Butter Overnight Oats of course! This recipe cuts out all the artificial ingredients included in a sugary instant packet. No need to thank me, I do it for the fans!
Pretzel rhymes with wrestle, as in, “I’ll wrestle you for one of these Nut Butter Cup Dipped Pretzels”. That’s what my daughter said to me last time I made a batch of these. I’ve combined the saltiness of pretzels with the sweetness of my famous nut butter cups and voila! I present to you one of the greatest snacks ever invented.
Roasted veggies are delicious by themselves. We took the savory flavor of warm roasted vegetables and tossed them with a creamy almond butter vinaigrette. Warm Autumn Salad with Almond Butter Vinaigrette is the perfect main dish or side for any meal.
1 cup JUSTIN’S® Peanut Butter (any variety)
2 tablespoons coconut oil
3/4 cup maple sugar (or brown sugar)
½ cup powdered sugar
8 ounces dark chocolate bark
60 pretzel twists
Halloween sprinkles, flaky sea salt (optional)
1. Line a large baking sheet with parchment paper. Set aside.
2. In a medium bowl, mix peanut butter and coconut oil together. Stir or beat in sugars until a thick dough forms. Roll mixture into 30 small balls.
3. Sandwich peanut butter between two pretzels and place on prepared baking sheet. Freeze for 20-30 minutes.
4. In the meantime, melt chocolate bark in 20 second increments in the microwave, stopping and stirring after each until smooth.
5. Dip the pretzel bites halfway into the melted chocolate and place bite back on baking sheet. Decorate with sprinkles or flaky sea salt as desired. Refrigerate pretzel bites for at least 10-20 minutes to set the chocolate. Enjoy!
When some people hear tofu, they turn up their noses. When I hear tofu, I think yum! It’s versatile and tastes great in this Thai Peanut Tofu Bowl. And when mixed with some JUSTIN’S® Classic Peanut Butter turns this dish into some delicious peanutty goodness!
My whole life is making delicious nut butters. Is it any wonder that my favorite type of cookie is a peanut butter cookie? I do like to add a little variety to my favorite treats, though. Chopped white chocolate peanut butter cups are a welcome addition to this White Chocolate Peanut Butter Cup Cookies recipe. I hope you enjoy it as much as I do.
Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!
I topped my pumpkin ice cream with a Super Dark Chocolate Espresso Almond Butter Cup, and it blew my mind. What’s next? Pumpkin pies topped with Super Dark Chocolate Espresso Almond Butter Cups? Pumpkin Oatmeal? Pumpkin lattes? Hey now there’s an idea…
It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!
