Teddie Rocky Road Clusters

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ingredients

2 ½
Cups of dark or semi-sweet chocolate chips, divided
1 ½
Cups of mini marshmallows
1
Container of Teddie Premium Extra Large Virginia Peanuts, divided

instructions

  1. Line a baking sheet with parchment paper and set it aside.
  2. Finely chop up ¼ cup of peanuts and set aside.
  3. Set aside ⅓ cup of chocolate chips.
  4. Melt the rest of the chocolate over low-medium heat, stirring constantly.
  5. As soon as the chocolate has melted and is smooth, remove from heat.
  6. Add the marshmallows and the remainder of the peanuts and stir until everything is evenly coated.
  7. Using a cookie scoop or melon baller, drop 1-2 tablespoon-sized balls onto your cookie sheet.
  8. Place in the freezer for at least 30 minutes to firm up.
  9. Melt the remaining ⅓ cup of chocolate chips over low-medium heat, stirring constantly.
  10. Remove the balls from the freezer.
  11. Drizzle with the melted chocolate and sprinkle with crushed peanuts.
  12. To store, keep them in the freezer, or for a softer consistency, place them in the fridge.

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!

Strawberry Rhubarb Teddie Crumble Bars

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SERVINGS: 12

ingredients

Strawberry-Rhubarb Filling:
1 ½ cups
Rhubarb (cut into ½” cubes)
1 ½ cups
Strawberries, hulled and halved
3 tablespoons
Fresh lemon juice
½ cup
Sugar
2 tablespoons
Cornstarch
Peanut Butter Oatmeal Crisp:
1½ cups
Rolled oats
1½ cups
All-purpose flour
1 tsp
Baking powder
¼ tsp
Salt
⅔ cup
Brown sugar
1 cup
Butter, melted and cooled slightly
1
Egg, room temperature
1 teaspoon
Vanilla extract
1 cup
Teddie Smooth Peanut Butter

instructions

  1. Preheat the oven to 350°F.
  2. Line a 9×9 square baking pan with parchment paper.
  3. Lightly grease the parchment paper and set the pan aside.
  4. Combine strawberries, rhubarb, and lemon juice in a heavy saucepan over medium heat.
  5. Cover and cook for 8-12 minutes, stirring occasionally until strawberries and rhubarb are tender.
  6. Combine cornstarch and sugar together in a bowl.
  7. Once strawberries and rhubarb are soft, add cornstarch and sugar into the saucepan with the fruit mixture. On medium heat, stirring constantly, until the jam comes to a boil.
  8. Boil for one minute or until thickened. Remove from heat and set aside.
  9. In a medium bowl, combine flour, oats, baking powder, and salt. Set aside.
  10. In a large bowl, using a hand mixer or stand mixer, beat melted butter and brown sugar until combined.
  11. Add egg, Teddie Peanut Butter, and vanilla and beat until well combined. Add the dry ingredients and mix until combined; the mixture will be crumbly.
  12. Scoop out 1 ½ cups of the mixture and set aside for the topping.
  13. Press the remaining mixture into the bottom of the prepared baking dish.
  14. Tightly pack it into an even layer.
  15. Place the pan in the preheated oven for 8-10 minutes to par-bake.
  16. Once the crust has par-baked, top with strawberry-rhubarb filling in an even layer.
  17. Crumble the reserved topping over the filling.
  18. Bake for 20-25, until the crumbles are light golden brown and the strawberry-rhubarb filling is bubbling slightly around the edges.
  19. Cool to room temperature and then transfer to the refrigerator to cool completely.
  20. Cut once the bars have chilled.