You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!
You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!
½ cup JUSTIN’S® Vanilla Almond Butter
½ cup Old Fashioned Oats
½ cup Shredded Coconut
1 tablespoon Coconut Oil
1 cup White Chocolate Chips
Candy Eyeballs
1. In a large bowl, combine the oats, JUSTIN’S® Vanilla Almond Butter, coconut, and coconut oil. Stir until the mixture forms a dough-like consistency (go ahead, use your [clean] hands).
2. Roll the oat mixture into 2-inch balls.
3. Refrigerate for 30 minutes.
4. Heat the white chocolate in the microwave on 50% power until fully melted, stirring every 30 seconds.
5. Dip each oat ball in white chocolate to coat and set on a cooling rack or wax paper.
6. Drizzle the remaining white chocolate over the dipped oat balls to form the mummy wrap. Place candy eyeballs.
7. Refrigerate for 30 minutes or until chocolate has completely hardened.
Ice cream cake thought it was number one when it came to desserts. Well. they may be great, but they don’t beat my Gluten-Free Peanut Butter Cookie Pie! It’s made with JUSTIN’S® Classic Peanut Butter so you know it’s great. You might not be able to beat it, but you sure can eat it.
½ cup JUSTIN’S® Vanilla Almond Butter
½ cup Old Fashioned Oats
½ cup Shredded Coconut
1 tablespoon Coconut Oil
1 cup White Chocolate Chips
Candy Eyeballs
1. In a large bowl, combine the oats, JUSTIN’S® Vanilla Almond Butter, coconut, and coconut oil. Stir until the mixture forms a dough-like consistency (go ahead, use your [clean] hands).
2. Roll the oat mixture into 2-inch balls.
3. Refrigerate for 30 minutes.
4. Heat the white chocolate in the microwave on 50% power until fully melted, stirring every 30 seconds.
5. Dip each oat ball in white chocolate to coat and set on a cooling rack or wax paper.
6. Drizzle the remaining white chocolate over the dipped oat balls to form the mummy wrap. Place candy eyeballs.
7. Refrigerate for 30 minutes or until chocolate has completely hardened.
No dairy? No problem! This cool and creamy dessert will have even the pickiest pastry connoisseur asking how you did it. You can send them to this page…or keep the secret to yourself.
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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.
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Ice cream cake thought it was number one when it came to desserts. Well. they may be great, but they don’t beat my Gluten-Free Peanut Butter Cookie Pie! It’s made with JUSTIN’S® Classic Peanut Butter so you know it’s great. You might not be able to beat it, but you sure can eat it.
