Salted Caramel Chocolate Chip Maple Almond Bars bring the classic boardwalk flavors to your home! You don’t have to live near a beach to enjoy this treat. It’s made with brown sugar, dark chocolate chunks, and JUSTIN’S® Maple Almond Butter. These magnificent bars are every bit as good as the title is long!
½ cup JUSTIN’S® Maple Almond Butter
½ cup Unsalted Butter
1 cup Light Brown Sugar
1 cup Coconut Sugar
2 Eggs
1 teaspoon Vanilla Extract
1 ½ cups All-Purpose Flour
1 cup Whole Wheat Pastry Flour
1 teaspoon Baking Powder
¼ teaspoon Baking Soda
½ teaspoon Salt
1 cup Dark Chocolate Chunks
¼ cup Toffee Bits
3 tablespoons Caramel Sauce
Pinch of Sea Salt
1. Preheat the oven to 350°F.
2. Grease a 9 x 13-inch pan.
3. In a large bowl, mix together the flours, baking powder, baking soda, and salt. Set aside.
4. In a separate bowl with an electric mixer, beat the butter and brown sugar until smooth.
5. Add in the JUSTIN’S® Maple Almond Butter, until creamy and combined.
6. Add the eggs, one at a time, to the almond butter mixture, mixing well after each addition.
7. Add the vanilla and stir to combine.
8. Pour the mixture into the flour mixture, and stir until the batter is smooth.
9. Stir in the chocolate chunks and toffee bits.
10. Transfer the batter to the prepared pan.
11. Bake for 25-28 minutes or until golden.
12. Cool completely on a wire rack.
13. Once cooled, drizzle the caramel sauce and sprinkle sea salt over the bars.
14. Cut into squares and serve.
I’m all about taking care of myself. Every once in a while I need to take a break with a spa day for me and the family. My Massaged Kale Salad with Honey Almond Butter Vinaigrette might not feel as great as a day spa massage, it will make your insides feel nice and strong! Made with JUSTIN’S® Honey Almond Butter and delicious garden ingredients for a kick of great flavor.
Sometimes you want pumpkin pie but don’t have the oven space for it. Or maybe you want pumpkin pie, but with real-food ingredients. Or maybe you want pumpkin pie but hate cutting a circle into equal pieces. Whichever group you fall into, Raw Maple Almond Pumpkin Pie Bars solve your problem. These bars combine the coolest ingredients to make the pumpkin pie flavor you love without forcing you to turn on your oven. Instead, just pop them in your freezer to firm up, cut them into squares, and enjoy. It’s that simple.
I’m an environmentally conscious guy. I love to go out and look at the bounty of nature, admire landscapes, and ponder on the vast expanse of time that had to pass for all of it to exist. But, sometimes it gets real cold out and I’d rather stay inside. My Chocolate Hazelnut PasTREEs might not stir an existential crisis within you, but they are packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. When you want to connect with nature from the comfort of your kitchen, try these!
Hotteok is a sweet, yeasty Korean pancake typically filled with cinnamon sugar and serves as a popular street snack. I took this as inspiration to stuff a yeasted dough with, you guessed it, Maple Almond Butter.
½ cup JUSTIN’S® Maple Almond Butter
½ cup Unsalted Butter
1 cup Light Brown Sugar
1 cup Coconut Sugar
2 Eggs
1 teaspoon Vanilla Extract
1 ½ cups All-Purpose Flour
1 cup Whole Wheat Pastry Flour
1 teaspoon Baking Powder
¼ teaspoon Baking Soda
½ teaspoon Salt
1 cup Dark Chocolate Chunks
¼ cup Toffee Bits
3 tablespoons Caramel Sauce
Pinch of Sea Salt
1. Preheat the oven to 350°F.
2. Grease a 9 x 13-inch pan.
3. In a large bowl, mix together the flours, baking powder, baking soda, and salt. Set aside.
4. In a separate bowl with an electric mixer, beat the butter and brown sugar until smooth.
5. Add in the JUSTIN’S® Maple Almond Butter, until creamy and combined.
6. Add the eggs, one at a time, to the almond butter mixture, mixing well after each addition.
7. Add the vanilla and stir to combine.
8. Pour the mixture into the flour mixture, and stir until the batter is smooth.
9. Stir in the chocolate chunks and toffee bits.
10. Transfer the batter to the prepared pan.
11. Bake for 25-28 minutes or until golden.
12. Cool completely on a wire rack.
13. Once cooled, drizzle the caramel sauce and sprinkle sea salt over the bars.
14. Cut into squares and serve.
The best desserts are made with fresh fruits and simple ingredients. My Strawberry Shortcakes with Dairy-Free Coconut Cream are just that! Made with fresh strawberries, JUSTIN’S® Coconut Almond Butter, and dairy-free coconut cream, this recipe is the perfect treat for any occasion.
It’s a fact that there is no such thing as bad banana bread. All banana bread is a gift. However, there is such a thing as “the world’s most perfect and delicious banana bread,” and it’s my recipe for Cinnamon Almond Swirl Banana Bread. It’s official. I have a certificate and everything. Granted, I made the certificate myself…but I’m pretty sure that anybody who tastes this banana bread will agree with me.
You didn’t think I’d give you a s’mores recipe without putting my own spin on it did you? This is a classic with a sweet twist. This recipe uses JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups in place of the milk-chocolate bar, and real cookie dough instead of crackers. How delicious does that sound? I should warn you though, these can get messy and are addicting. But mostly just addicting.
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.
Thai food at home has never tasted better. Thai Peanut Chicken Lettuce Wraps come together easily with just a few ingredients. Serve them as an appetizer at a party or enjoy them as a main dish. No matter how you choose to enjoy them, you will be glad you made these crispy, savory, sweet lettuce wraps.
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.
