instructions

1. Turn your oven broiler on high.
2. Spread your coconut flakes in an even layer on a cookie sheet.
3. Toast them in the preheating oven for 2-3 minutes, stirring often.
4. Keep a close eye on them so they don’t burn! Once golden brown, remove them from the oven.
5. Spread the toasted coconut flakes into an even layer in the bottom of a 9-inch oven-safe skillet or pie plate.
6. Add the chocolate chips in a uniform layer on top of the coconut flakes.
7. Drop spoonfuls of Teddie peanut butter on top of the chocolate chips.
8. Use the back of a spoon or spatula to spread out the Teddie.
9. Cover the Teddie with a dense layer of Peeps.
10. For reference, we used 23 Peep bunnies in our 9-inch pie plate.
11. Place the pan in the oven under the broiler for 1 to 2 minutes, just until the marshmallows turn golden and the chocolate chips are melting.
12. Watch the skillet the entire time! If you find that the chocolate isn’t melting, turn the oven down to 300° F and leave the pan in the oven for a few additional minutes, until the chocolate is all melted and the marshmallows are soft and golden.
13. Serve immediately alongside graham crackers for dipping.

instructions

1. Line a baking sheet with wax paper and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat Teddie Peanut Butter and butter until combined.
3. Scrape down bowl, add sugars and beat until combined.
4. You should be able to roll the mixture into balls without sticking to your hands.
5. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
6. Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet.
7. Sandwich the balls between two pretzels and place in the freezer for 30 minutes and serve.

Optional:

1. Melt the chocolate in a metal bowl over a pan of lightly simmering water.
2. Stir occasionally until smooth and remove from heat.
3. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet.
4. Chill in refrigerator until chocolate is set.

instructions

1. Preheat the oven to 350°.
2. Toast coconut until golden brown and allow to cool.
3. In a medium bowl, mix the peanut butter, salt, sugar and vanilla extract.
4. Add in the oat flour and baking soda (make sure this gets mixed thoroughly).
5. Then add in the coconut milk, coconut shreds and chocolate chips (if you’re using any).
6. The mixture will be crumbly.
7. With your hands or an ice cream scoop, roll even amounts of dough into balls and place on a tray with parchment paper.
8. With a fork, create a cross hash.
9. Bake the cookies for nine minutes or until the edges start to darken.
10. Store in a container for up to 7 days.
11. You can refrigerate them, but you don’t need to!