Teddie “Sushi” Roll

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ingredients

1
Flour tortilla
3 tbsp
Teddie Smooth Peanut Butter
2 tbsp
Raisins
1
Banana

instructions

  1. Evenly spread peanut butter on the tortilla.
  2. Cut banana lengthwise into quarter slices.
  3. Place two quarter slices at the top of the tortilla.
  4. Sprinkle raisins on peanut butter and banana.
  5. Roll tortilla from the top.
  6. Slice into “sushi” bites and enjoy!
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TedPeanutButter

Teddie Peanut Butter Oatmeal Energy Bites

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These no-bake Teddie Peanut Butter Oatmeal Energy Bites are a perfectly healthy snack with a nice mix of protein, carbs and healthy fats.

NUMBER OF SERVINGS: 15

ingredients

1 cup
Oats
⅔ cup
Toasted shredded coconut
½ cup
Teddie Smooth Peanut Butter
½ cup
Mini chocolate chips
⅓ cup
Honey
1 tbsp
Chia seeds
1 tsp
Vanilla

instructions

  1. Combine all ingredients in a large bowl.
  2. Roll and compress the mixture into 1-inch rounds and place on parchment paper.
  3. Refrigerate a few minutes until firm and then transfer to an airtight container.
  4. Refrigerate and enjoy for up to one week.
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TedPeanutButter

Teddie Peanut Butter Crunch Bars

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Satisfy your sweet tooth with our 5-ingredient Teddie Peanut Butter Crunch Bars. We hope you love these tasty bars as much as we do!

ingredients

1 cup
Light corn syrup
1 cup
White sugar
1 cup
Teddie Chunky Peanut Butter
10 cups
Cornflakes cereal
1 cup
Chocolate chips (optional)

instructions

  1. Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.
  2. Remove from heat, add peanut butter and stir until smooth.
  3. Pour mixture over cornflakes in a large bowl.
  4. Mix until cereal is thoroughly coated.
  5. Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands.
  6. Sprinkle with optional chocolate chips, pressing down lightly to make sure they combine with mixture below.
  7. When cool, cut into bars and enjoy!
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TedPeanutButter

Sweet & Salty Teddie Peanut Butter Bites

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ingredients

1 cup
Oatmeal (not quick cook)
½ cup
Teddie Smooth Peanut Butter
⅛ cup
Maple syrup
1 tsp
Vanilla
⅓ cup
Chocolate chips
⅓ cup
Crushed pretzels
Flaky sea salt

instructions

  1. Add the oatmeal to a food processor or blender.
  2. Pulse 5-10 times, or until some of the oats are broken into tiny pieces, while others remain whole.
  3. Pour the oats into a mixing bowl.
  4. Add the remaining ingredients (except the sea salt) to the oats in the mixing bowl.
  5. Mix well to combine.
  6. With slightly damp hands, roll the dough into balls using about 2 tablespoons of dough per bite.
  7. If the bites do not stick together, add 2-3 tablespoons of water (1 tablespoon at a time) and stir until dough holds together when formed into a ball.
  8. Once all dough has been rolled out into bites, sprinkle the flaky sea salt on top.
  9. Dig in!

Teddie Peanut Butter Caramel Banana Bites

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Peanut Butter Caramel Banana Bites

SERVINGS: 20 bites

ingredients

10
Medjool dates, de-pitted
2
Ripe bananas
1/3 Cup
Teddie Premium Extra Large Virginia Peanuts, chopped
1 Cup
Semi-sweet chocolate chips
1 Tablespoon
Coconut oil
1/4 Cup
Teddie Premium Extra Large Virginia Peanuts, chopped

instructions

  1. Line a baking sheet with parchment paper.
  2. Trim off the ends of each banana and slice the bananas into about ⅛-¼” thick slices (you should get about 10 slices per banana).
  3. Put the slices on the prepared baking sheet and place in the freezer to set for a few minutes.
  4. Put the dates into a bowl and cover them with very hot water.
  5. Set aside for 15 minutes, or until soft.
  6. Remove dates from the water and add to a blender along with 2-4 tablespoons of the date liquid.
  7. Blend on high until smooth.
  8. Start with 2 tablespoons of date liquid and add more as needed.
  9. Remove banana slices from freezer and top each slice of banana with 1 teaspoon of Teddie Peanut Butter, followed by ½ teaspoon of the date caramel. Freeze for 1-2 hours.
  10. Once bananas are frozen, melt the chocolate chips.
  11. Microwave the chocolate in 30-second intervals, stirring well.
  12. Once smooth, add the coconut oil and mix well.
  13. Dip each frozen banana bit into the chocolate.
  14. Transfer back to the baking sheet.
  15. Top with chopped peanuts.
  16. Freeze for another 1 hour.
  17. Store in an airtight container in the freezer for up to two weeks. Enjoy!

No-Bake Nutty Teddie Peanut Butter Granola Bars

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SERVINGS: 16 granola bars

ingredients

1 cup
Smooth Teddie Peanut Butter
¼ cup
Coconut oil, divided
⅓ cup
Honey (sub maple syrup for vegan)
1 teaspoon
Cinnamon
1 teaspoon
Vanilla extract
⅔ cup
Flaxseed meal
2 tablespoons
Chia seeds
1 cup
Old fashioned rolled oats (sub in gluten-free oats, if desired)
1 cup
Teddie Mixed Nuts, divided
½ cup
Unsweetened shredded coconut
½ cup
Chocolate chips

instructions

  1. Line an 8×8 pan with parchment paper and set it aside. Preheat the oven to 350° F.
  2. Place all of the Teddie Mixed Nuts on a baking sheet lined with parchment paper in a single layer.
  3. Roast in the oven for 7-10 minutes, stirring once or twice. Keep an eye on them so they don’t burn!
  4. Once the nuts are done roasting, let cool for a few minutes. Rough chopping them and set them aside
  5. Combine the Teddie Peanut Butter, 3 tablespoons of coconut oil, honey, cinnamon, and vanilla in a medium saucepan.
  6. Stir over low heat until the mixture is smooth. Remove from heat.
  7. Add the flaxseed meal, chia, and oats, stirring well.
  8. Fold in ⅔ cup of the chopped roasted nuts and shredded coconut and stir again until combined.
  9. Add the granola mixture to the prepared pan and spread out evenly. Press down firmly so the bars are compact and the top is smooth.
  10. Press the remaining roasted nuts on top.
  11. In a microwave-safe bowl, combine the chocolate chips and the remaining 1 tablespoon of coconut oil.
  12. Microwave in 30-second intervals, stirring, until smooth.
  13. Drizzle chocolate over the bars.
  14. Place bars in the refrigerator for at least 30 minutes, or until bars have hardened.
  15. Pop the bars out from the pan and cut them into 16 pieces.
  16. Store bars in the fridge in an airtight container for up to one week.