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
Line a baking sheet with parchment paper and set it aside.
Finely chop up ¼ cup of peanuts and set aside.
Set aside ⅓ cup of chocolate chips. Melt the rest of the chocolate over low-medium heat, stirring constantly.
As soon as the chocolate has melted and is smooth, remove from heat. Add the marshmallows and the remainder of the peanuts and stir until everything is evenly coated.
Using a cookie scoop or melon baller, drop 1-2 tablespoon-sized balls onto your cookie sheet.
Place in the freezer for at least 30 minutes to firm up.
Melt the remaining ⅓ cup of chocolate chips over low-medium heat, stirring constantly.
Remove the balls from the freezer. Drizzle with the melted chocolate and sprinkle with crushed peanuts.
To store, keep them in the freezer, or for a softer consistency, place them in the fridge.
SERVINGS: 30 Clusters
2 teaspoons butter, unsalted
2 cups brown sugar
½ cup heavy cream
2 teaspoon vanilla extract
1 ⅓ cup chunky Teddie Peanut Butter
1 (7 ounces) jar of Fluff
½ teaspoon salt
1 cup mini chocolate chips
Line an 8×8-inch baking pan with parchment paper.
In a heavy saucepan over medium heat, melt the butter. Add the sugar and cream, stirring constantly.
Bring the mixture to a boil. Boil for two minutes (continuing to stir constantly) and remove from the heat. Add the vanilla extract, chunky Teddie Peanut Butter, and marshmallow Fluff and stir until well combined.
Pour the fudge into the prepared pan. Sprinkle the chocolate chips on top. Place the pan in the refrigerator until the fudge completely sets (about 3-4 hours). Cut into squares and dig in!
SERVINGS: 25 pieces
2 cups of semisweet or dark chocolate chips
2 tablespoons of coconut oil
¾ cup smooth Teddie Peanut Butter
½ cup pure pumpkin puree
⅓ cup powdered sugar
Flakey sea salt, to taste
Line a mini cupcake tin with 24 cupcake liners and set aside.
Microwave the chocolate chips and coconut oil in 30-second intervals, stirring between, until chocolate is melted and mixture is smooth.
Spoon about 1 teaspoon of the melted chocolate into the bottom of the liners. Place the cupcake tin in the freezer for about 10 minutes, or until the chocolate hardens.
Meanwhile, mix the Teddie Smooth, pumpkin puree, and powdered sugar together in a medium-sized bowl. (If the mixture isn’t coming together, you can microwave it for 30-seconds to soften and stir.) Once the filling is combined, set aside.
Remove the tin from the freezer and dollop the peanut butter mixture on top of the chocolate (roughly one tablespoon per cup). Top the peanut butter filling with the rest of the melted chocolate.
Sprinkle on the sea salt.
Place the tin back in the freezer for about 30 minutes, or until hardened.
Dig in! Store in an airtight container in the fridge for up to a week (if you have any left!)
SERVINGS: 24 cups
½ cup of unsalted butter
1 teaspoon of sea salt (omit if using salted butter)
1 cup of smooth Teddie Peanut Butter
1 (14 oz) can of sweetened condensed milk
1 tablespoon pure vanilla extract
2 cups of heavy whipping cream
½ cup of semi-sweet or dark chocolate chips
1 tablespoon of coconut oil
Line a standard-sized loaf pan with parchment paper and set it aside.
Melt the butter in a saucepan over medium heat. Cook, stirring constantly until the butter foams and then turns brown. Once browned, pour into a large heatproof bowl and add the sea salt. Mix well.
Mix the Teddie Peanut Butter, sweetened condensed milk, and vanilla into the browned butter.
In a stand mixer or with a hand mixer, whip the heavy cream until it reaches the consistency of whipped cream.
In 30-second intervals, melt the chocolate chips in the microwave, stirring between. Once melted, add the coconut oil and mix until smooth.
Add the peanut butter mixture to the whipped heavy cream. Gently stir 4 or 5 times, just enough to barely incorporate the two.
Transfer half of the ice cream mixture to the loaf pan. Pour half of the melted chocolate over the ice cream in the loaf pan. Using a butter knife, drag the knife from side to side, making big swirls in the ice cream and chocolate. Do not overmix! Add the remainder of the ice cream to the pan and drizzle the remaining chocolate on top. Using the butter knife again, make large swirls with the ice cream and chocolate.
Cover with plastic wrap and freeze for at least 10 hours. We recommend letting it soften on the counter for a few minutes before scooping and topping with crushed pretzels. Enjoy!
SERVINGS: 16 servings
10 Medjool dates, de-pitted
2 ripe bananas
1/3 cup Teddie Peanut Butter
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil
1/4 cup Teddie Premium Extra Large Virginia Peanuts, chopped
Line a baking sheet with parchment paper. 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). Put the slices on the prepared baking sheet and place in the freezer to set for a few minutes.
Put the dates into a bowl and cover them with very hot water. Set aside for 15 minutes, or until soft.
Remove dates from the water and add to a blender along with 2-4 tablespoons of the date liquid. Blend on high until smooth. Start with 2 tablespoons of date liquid and add more as needed.
Remove banana slices from freeze 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.
Once bananas are frozen, melt the chocolate chips. Microwave the chocolate in 30-second intervals, stirring well. Once smooth, add the coconut oil and mix well. Dip each frozen banana bit into the chocolate. Transfer back to the baking sheet. Top with chopped peanuts. Freeze for another 1 hour. Store in an airtight container in the freezer for up to two weeks. Enjoy!
SERVINGS: 20 bites
Teddie Peanut Butter Cookies:
1 stick unsalted butter, room temperature
½ cup smooth Teddie peanut butter
½ cup brown sugar
½ cup granulated sugar
1 large egg, room temperature
1 tsp vanilla
1 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp kosher salt
¾ cup semi-sweet chocolate chips (optional)
1 cup semi-sweet chocolate chips
1 tablespoon of coconut oil
Ice Cream Discs:
Follow directions for the Teddie Peanut Butter Ice Cream recipe. Freeze completed ice cream for at least an hour. Once your ice cream is solid, use a round cookie cutter the same size as your cookies to make ice cream discs.
If you are not using our Teddie Peanut Butter Ice Cream recipe and instead are using another kind of ice cream, you will need to soften the ice cream for a few minutes. Once soft, scoop the ice cream into a cake pan and spread it into an even layer. Refreeze for at least an hour. Once the ice cream is solid, use a round cookie cutter the same size as your cookies to make ice cream discs.
Teddie Peanut Butter Cookies:
In a medium bowl, mix butter, Teddie peanut butter, and sugars with a hand mixer or stand mixer until light and fluffy, about 3 minutes.
Add eggs, vanilla, baking powder, and salt, and mix until well combined. Add in chocolate chips, if desired.
Add the flour in ½ cups at a time to the peanut butter mixture, mixing until barely combined; do not over mix.
Divide the dough into two balls. Place each ball onto a piece of plastic wrap and shape it into a round disc. Refrigerate the dough discs for at least 2 hours.
Once the dough has chilled, preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Lightly flour your work surface. Using a floured rolling pin, roll the first disc of dough out to be ⅛-¼” thick. Cut out cookies with a round 2” cookie cutter (dip in flour if it is sticking). Re-roll the dough and continue to cut out cookies until the first set of cookie sheets are full (about 10-12 cookies per sheet).
Bake for 8-10 minutes, or until edges are barely golden brown and the centers are gooey and soft.
Repeat with the remaining dough. You should end up with around 48 cookies in total.
Cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool to room temperature.
Once cookies have cooled, freeze for at least one hour before assembling the ice cream sandwiches.
Remove cookies from the freezer.
Place an ice cream disc onto the flat side of one cookie and top with a second cookie. Press together lightly.
Freeze ice cream sandwiches for 30-60 minutes.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals until melted and smooth, stirring in between. Let cool for a few minutes.
Dip half of the ice cream sandwich into the chocolate and allow the extra chocolate to drip into the bowl.
Chocolate will begin to set within 60 seconds.
Place ice cream sandwiches in the freezer for one hour before serving.
SERVINGS: 12 sandwiches
1.5 quarts of vanilla bean ice cream
2 cups Smooth Teddie Peanut Butter
3 tablespoons coconut oil
1 cup of semi-sweet chocolate chips
Remove the ice cream from the freezer and put it on the counter to soften for a few minutes.
While the ice cream is softening, mix the chocolate chips and one tablespoon of coconut oil together into a microwave-safe bowl. Microwave on high for 1-1 ½ minutes, pausing every 30-seconds to stir, until the mixture is melted and well combined.
In another microwave-safe bowl, mix the Teddie Peanut Butter and two tablespoons of coconut oil together. Microwave on high for 1-1 ½ minutes, pausing every 30-seconds to stir, until the mixture is warm and loose.
Once the ice cream has softened enough that you can easily scoop it, but not so much that it is beginning to melt, scoop out about one-quarter of the ice cream into a brownie or cake pan. Using the back of a spoon or an offset frosting knife, spread the ice cream into an even layer. Return the container of ice cream to the freezer.
Using a spoon, drizzle about one-quarter of the chocolate and peanut butter mixtures over the ice cream.
Put the pan of ice cream into the freezer for about 10 minutes, or until the first layer has begun to firm up.
Repeat for two or three more layers (the number of layers will depend on the size of your pan; the larger the pan, the thinner the layers), freezing for a few minutes in between each.
Once done, finish with a final drizzle of the chocolate and peanut butter mixtures. Freeze the pan of ice cream for at least an hour before serving. Enjoy!
SERVINGS: 12 servings
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 of Teddie Smooth Peanut Butter
Preheat the oven to 350°F. Line a 9×9 square baking pan with parchment paper. Lightly grease the parchment paper and set the pan aside.
Combine strawberries, rhubarb, and lemon juice in a heavy saucepan over medium heat. Cover and cook for 8-12 minutes, stirring occasionally until strawberries and rhubarb are tender.
Combine cornstarch and sugar together in a bowl. 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. Boil for one minute or until thickened. Remove from heat and set aside.
In a medium bowl, combine flour, oats, baking powder, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat melted butter and brown sugar until combined. 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.
Scoop out 1 ½ cups of the mixture and set aside for the topping. Press the remaining mixture into the bottom of the prepared baking dish. Tightly pack it into an even layer.
Place the pan in the preheated oven for 8-10 minutes to par-bake.
Once the crust has par-baked, top with strawberry-rhubarb filling in an even layer. Crumble the reserved topping over the filling.
Bake for 20-25, until the crumbles are light golden brown and the strawberry-rhubarb filling is bubbling slightly around the edges. Cool to room temperature and then transfer to the refrigerator to cool completely. Cut once the bars have chilled.
3 cups semi-sweet chocolate chips
1 cup unsweetened coconut flakes
¾ cup chunky Teddie peanut butter
2-3 packages of Peeps marshmallows
One box of graham crackers, for serving
Turn your oven broiler on high.
Spread your coconut flakes in an even layer on a cookie sheet. Toast them in the preheating oven for 2-3 minutes, stirring often. Keep a close eye on them so they don’t burn! Once golden brown, remove them from the oven.
Spread the toasted coconut flakes into an even layer in the bottom of a 9-inch oven-safe skillet or pie plate.
Add the chocolate chips in a uniform layer on top of the coconut flakes.
Drop spoonfuls of Teddie peanut butter on top of the chocolate chips. Use the back of a spoon or spatula to spread out the Teddie.
Cover the Teddie with a dense layer of Peeps. For reference, we used 23 Peep bunnies in our 9-inch pie plate.
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. 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.
Serve immediately alongside graham crackers for dipping.
1 cup of sugar
1 cup maple syrup
1 cup Teddie Smooth Peanut Butter
5 cups cornflakes
½ cup chocolate chips
1 bag of egg-shaped peanut butter M&M’s or Cadbury eggs
Put the cornflakes in a large mixing bowl and set them aside. Line a baking tray with parchment paper and set it aside.
In a saucepan, bring the sugar and the maple syrup to a boil over medium heat.
Once the mixture begins to boil, remove from heat and whisk in the Teddie Peanut Butter until smooth.
Pour the peanut butter mixture over the cornflakes. Carefully stir, just enough to coat the cornflakes with the peanut butter.
Using a melon baller or spoon, scoop about 2 tablespoons of the mixture out per nest. Form each ball into a nest shape and place them on a parchment paper-lined baking tray.
In a microwave-safe bowl, melt the chocolate chips by microwaving for 15-second intervals, stirring well, until they are completely smooth. Let cool for a minute or two.
Spoon the melted chocolate into a piping bag (or a plastic bag) and snip a tiny hole in the corner of the bag.
Drizzle chocolate over the nests, making zigzag motions to cover them in both directions.
Place 2 to 3 egg-shaped peanut butter M&M’s or Cadbury Eggs into each nest.
Place your nests in the refrigerator for 30 minutes (or until the chocolate has set up) before digging in. Enjoy!
SERVINGS: 24 cookies
1 ⅓ cups semi-sweet chocolate chips
3 tablespoons of heavy cream
¼ cup of Teddie Smooth Peanut Butter
Please note, you will need a chocolate sphere mold (ours were 2”, but anywhere between 1 ½-2 ½” would work) to make hot cocoa bombs.
Using a microwave-safe bowl, microwave ¾ cup of semisweet chocolate chips, stirring every 30-seconds, until melted and smooth.
Add a heaping spoonful (about 1-1 ½ tablespoons) of melted chocolate to one-half of a sphere mold. Using the back of your spoon, push the chocolate around to ensure the mold is well coated.
Repeat step #2 until four complete molds (four tops and four bottoms) have been created.
Chill your molds in the refrigerator for at least one hour.
While your shells are chilling, heat the heavy cream in a saucepan over medium heat. Add ½ cup of chocolate chips and the Teddie peanut butter. Bring to a simmer, and stir until smooth. Remove from heat and set aside to cool and stiffen (refrigerate for up to 30 minutes). This will be the filling of the hot cocoa bombs.
Once your chocolate shells have completely hardened, carefully remove them from their molds.
In a microwave-safe bowl, heat the remaining semi-sweet chocolate chips (about 2 tablespoons) in the microwave, stirring every 30-seconds, until melted. Set aside.
Scoop even amounts of the filling and mini marshmallows into four of the shells.
Dip a spoon in the bowl of freshly melted chocolate chips and run the spoon along the rim of the shell. This will act as the glue to adhesive the spheres together. Place the top halves of the shells onto the bottoms and gently press them together.
Place in the refrigerator and let it harden.
To store, keep in an airtight container in the freezer or refrigerator until ready to use. Be sure to allow the hot cocoa bomb time to defrost before using, if stored in the freezer.
To serve, fill a mug with steaming hot milk and add your bomb. Stir and enjoy!
SERVINGS: 4 hot cocoa bombs
1/2 cup (1 stick) of butter, room temperature
3/4 cup of Smooth Teddie peanut butter
1/2 teaspoon of vanilla extract
3 cups of confectioner’s sugar
12 ounces of semi-sweet chocolate (chips or chopped bars)
1 teaspoon vegetable oil
1/8 teaspoon salt (omit if using salted butter)
1-2 tablespoons of water
Sprinkles and extra Teddie for topping
Line a rimmed baking sheet with parchment paper.
Beat the butter and Teddie peanut butter on medium-high speed in a large bowl until creamy and smooth, about 2 minutes. Add the vanilla extract, salt (if using), and confectioner’s sugar and beat on low for 2 minutes, or until everything is combined. Slowly add the water, one tablespoon at a time, until the mixture comes together and is sticky.
Using your hands, roll the dough into 1-inch balls (about one tablespoon of dough each) and place onto the prepared baking sheet.
Place the truffles in the refrigerator for at least one hour.
On the stove or in the microwave, melt the chocolate and oil, stirring frequently so it doesn’t burn. Remove from heat and let the chocolate slightly cool.
Get your peanut butter truffles from the refrigerator. One at a time, submerge the balls into the chocolate and carefully remove using a fork.
Place the coated balls back onto the baking sheet and top with an extra drizzle of Teddie and sprinkles.
Refrigerate the Teddie Peanut Butter Truffles for at least 30 minutes before enjoying. The perfect gift for your friends and family! Store in an airtight container in the refrigerator for up to 2 weeks.
SERVINGS: 35 balls
8 ounces milk
Nearly-empty Teddie Peanut Butter glass jar (1-2 tablespoons)
1 serving of hot cocoa mix
Warm your milk in the microwave or on the stove until hot (but not to the point of boiling).
Add the hot cocoa mix to your nearly-empty Teddie Peanut Butter jar.
Pour the warm milk into the Teddie jar, over the cocoa mix.
Shake vigorously for 45 seconds.
Pour into a mug, top with whipped cream, and enjoy the Teddie Peanut Butter and chocolate goodness!
1 cups of sugar
½ cup of light corn syrup
¼ cup of water
½ cup of butter, cut into chunks
1 cup of Teddie Extra Large Peanuts
½ teaspoon of baking soda
Butter one baking sheet; set aside.
Combine sugar, corn syrup, and water in a heavy saucepan. Cook over medium-high heat for 8-12 minutes, or until sugar is dissolved and the mixture comes to a boil. Add butter and stir until combined. Stir in peanuts.
Continue to cook, on medium-high heat, stirring constantly, for about 15-25 minutes or until when the peanuts start to turn a light brown color.
You will know when your brittle has reached this stage when a small amount of mixture is dropped into ice water and forms a hard but pliable strand.
Remove from heat; stir in baking soda. The mixture may pillow and bubble when the baking soda is added, continue to stir until mixed.
Pour the mixture immediately onto the prepared baking sheet; spread evenly to about 1/4-inch thickness. Cool completely (about 1 hour).
Break into pieces. Store in a container with a tight-fitting lid.
SERVINGS: 1 pound
1 cup of Teddie smooth peanut butter
36 OREO cookies (we did half vanilla, half chocolate, but feel free to use your favorite kind!)
1 12 oz. bag of white chocolate chips
2 teaspoons of coconut oil
½ cup of coconut flakes
½ cup of Teddie Extra Large Virginia peanuts, crushed
Line a cookie sheet (or two – depending on the size of your sheets) with parchment paper and set aside.
In a food processor, blend cookies until finely crushed.
Combine the peanut butter and cookie crumbs in a large bowl, mixing well.
Shape into 48 1-inch balls and place them on the lined cookie sheet. Freeze for 15 minutes.
Meanwhile, melt the white chocolate chips in the microwave in 30-second intervals, stirring well between each. When the chocolate has melted (do not overdo it!) stir in the coconut oil.
Dip cookie balls in the melted chocolate. Place in a single layer on the cookie sheet.
While the chocolate is still soft, sprinkle half of the cookie balls with crushed Teddie peanuts and half of them with coconut flakes.
Refrigerate for 1 hour, or until firm.
SERVINGS: 48 cookie balls
1 + 1/4 cups all-purpose flour
½ teaspoon of baking soda
¼ teaspoon of salt
½ cup (1 stick) of unsalted butter, room temperature
¼ cup of granulated sugar
½ cup of packed light brown sugar
1 large egg, room temperature
¾ cup of smooth Teddie Peanut Butter
1 teaspoon vanilla extract
24 chocolate kiss candies, unwrapped
½ cup of granulated sugar, for coating
In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, whip the butter for 1 minute on high speed until creamy. On medium-high speed, mix in ¼ cup of granulated sugar and ½ cup of brown sugar until completely combined and smooth, about 2 minutes.
Add the egg and continue to mix until combined, about 1 minute.
Add the Teddie peanut butter and vanilla extract and continue to mix on medium to high, until combined.
Grab the bowl with the flour, baking soda, and salt mixture, and add to the wet ingredients. Beat on low until combined. Chill the dough in the refrigerator, for at least 30 minutes. *If chilling for longer than a few hours, set dough on the counter for at least 30 minutes before rolling.
Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside.
Using a cookie scoop, roll the cookie dough into 1 tablespoon balls. Roll each ball in the ½ cup of sugar, and arrange on the baking sheet about 2 inches apart. Bake for 8-10 minutes, or until the tops begin to slightly crack. Remove cookies from the oven and allow them to cool for 10 minutes.
Once the cookies have cooled (they should be warm but no longer hot), press a chocolate kiss candy into each cookie. Place the baking sheets in the fridge or freezer for 10+ minutes so the chocolate does not melt.
SERVINGS: 24 cookies
One 9-inch graham cracker pie crust
1 egg, beaten
4 oz cream cheese, room temperature
¾ cup of powdered sugar
½ cup of smooth Teddie Peanut Butter
½ cup of milk (your choice! We like whole milk.)
8 oz of frozen whipped topping, thawed
½ – ¾ cup of peanut butter cups, loosely chopped into smaller pieces
½ – ¾ cup of Teddie Peanuts, chopped or whole
Hot fudge sauce
Preheat the oven to 350 degrees. Brush the graham cracker pie crust with the egg.
Bake the pie crust for 5 minutes, or until slightly brown. Set aside to cool.
Using a hand mixer or a stand mixer fitted with the whisk attachment, mix the cream cheese until smooth. Add the powdered sugar and whip until combined. Add in the Teddie Peanut Butter and milk, and continue to beat until smooth.
Turn the mixer off. Using a spatula, fold in whipped topping.
Spoon the mixture into the prepared pie plate. Cover and freeze until firm, about 4 hours.
Before serving, remove from the freezer and let sit at room temperature for 5 minutes. Top with chopped peanut butter cups, Teddie peanuts, and drizzle with warm hot fudge sauce.
SERVINGS: 8 slices
1/2 cup Teddie All Natural Smooth Peanut Butter
1/4 cup granulated sugar
1 teaspoon cornstarch
1 cup whole milk OR coconut milk (if vegan)
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 tablespoon unsalted butter (swap for vegan butter)
2 ounces semisweet chocolate, chopped
1 1/2 teaspoons cocoa powder
In a large saucepan on medium heat, combine the peanut butter, sugar, cornstarch, salt, and milk. Whisk often on medium heat until the peanut butter melts, the ingredients combine, and the mixture starts to boil slightly. (Note: if it is looking like it is separating, just keep whisking).
Boil for 1-3 minutes, or until the mixture thickens. Remove the pan from the stove and stir in the vanilla and butter until smooth.
Pour 1/3 of the peanut butter mixture into a heatproof bowl and set aside.
With the remaining mixture, whisk in the chocolate and cocoa powder until melted and completely smooth.
Fill your popsicle mold with half of the chocolate mixture (each mold should be about ⅓ full). Freeze for 10 minutes. Remove from the freezer and add the peanut butter mixture (each mold should be about ⅔ full), and then freeze for 10 minutes. Remove from the freezer and top with the remaining chocolate mixture. Add popsicle sticks. Freeze until firm, at least 5 hours.
SERVINGS: Makes 6 fudgesicles
½ cup of Teddie All Natural Smooth Peanut Butter
¼ cup of coconut oil
2 tablespoons sugar (swap for maple syrup or honey, if you’d prefer!)
In a saucepan over low-medium heat, combine the ingredients. Stir constantly until sugar has melted and all ingredients have been fully incorporated. Remove from heat and let cool for a few minutes. If saving for later, store in an airtight container at room temperature. Drizzle over ice cream and enjoy!
SERVINGS: Makes approx. ¾ cup of delicious Teddie Peanut Butter magic shell
2 full graham cracker sheets (or 4 half crackers)
4 pieces of Hershey’s chocolate
2 tablespoons of Teddie Peanut Butter
Break your graham cracker sheets in half (if they aren’t already), so you have four squares. Spread your favorite Teddie Peanut Butter onto two of the graham crackers and set aside. On the other two graham crackers, place the chocolate and set aside. Toast your marshmallows over a campfire on a roasting stick, or, if you are inside, roasting your marshmallows in the oven is easy. Place your marshmallows on their sides on a baking sheet and broil in the oven until the tops are toasted golden brown (about 2 minutes. Keep a close eye on them!) Rotate the marshmallows, and toast that side until golden brown. Remove marshmallows from the oven or roasting stick, and place two marshmallows next to each other on top of the chocolate and graham cracker. Sandwich the peanut butter graham crackers on top of the marshmallows. Bon appetit!
NUMBER OF SERVINGS: Makes 2 s’mores
½ cup Teddie All Natural Chunky Peanut Butter with Flaxseed
¼ cup roughly crushed pretzels (don’t crush too small, you want a few big chunks so you can really taste them!)
⅔ cup semisweet or dark chocolate chips, melted
Combine pretzels and peanut butter in a small bowl and stir well.
Cover bowl with plastic wrap and place in the refrigerator for at least one hour.
Meanwhile, prepare a baking sheet with parchment paper.
Remove bowl from the fridge (dough should be pretty firm, if it’s not, place it back in the fridge until it sets a bit more).
Once the dough is firm, use a small cookie scoop and scoop dough into balls placing each onto the prepared baking sheet.
Place tray with dough balls into the freezer and allow to set for another hour.
Right before pulling out of the freezer, melt the chocolate (either in 30 second increments in the microwave, stirring between each 30 seconds until the chocolate is melted or over a double boiler).
Pull the balls out of the freezer and pour chocolate over.
Place back into the freezer to allow the chocolate to set.
NUMBER OF SERVINGS: About 15
INGREDIENTS (Peanut Butter Cupcake):
1 ¼ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
⅔ cup Teddie Smooth All Natural Peanut Butter
8 tbsp softened butter
¾ cups dark or light brown sugar
1 tsp vanilla extract
¼ cup reduced fat milk
INGREDIENTS (Peanut Butter Frosting):
5 tbsp butter
1 cup Teddie Smooth All Natural Peanut Butter
1 cup confectioners sugar
⅓ cup whole milk
1 tsp vanilla extract
¼ tsp salt
¼ cup of your favorite jam or jelly
Preheat the oven to 350° and fill a 12 cup muffin tin with cupcake liners.
In a separate bowl, mix together all of the dry ingredients: flour, baking powder and salt.
Using a handheld or standing electric mixer, beat together the butter and peanut butter until smooth. Add in the brown sugar and beat until light and fluffy. Beat in eggs, one at a time. Add vanilla extract.
Slowly, beat in the dry ingredient mixture, alternating with the milk.
Evenly divide the batter into the cupcake tins and put into the preheated oven for around 23 minutes (or until a toothpick, inserted in the middle of the cake, comes out clean).
While the cupcakes are in the oven, you can begin making the frosting.
Using a handheld or standing electric mixer, beat the butter until it’s smooth and creamy. Add in the peanut butter until combined. Mix in the remaining ingredients, confectioners sugar, milk, vanilla extract and salt, and beat together until well combined.
Once the cupcakes have cooled, take a knife or a coring tool and remove the middle of the cupcake (eating the extra cake is recommended). Fill the hole with about one teaspoon of jam/jelly. Then frost the cupcake with peanut butter frosting.
NUMBER OF SERVINGS: 12 cupcakes
This Peanut Butter Chocolate Ice Cream combines coconut milk, cashews, maple syrup and Teddie for a sweet treat that only tastes indulgent!
1 can organic, full-fat coconut milk
¼ cup pure maple syrup
1 tbsp tapioca starch
¾ cup soaked cashews
½ cup cashew milk
½ cup Teddie Peanut Butter
1 ½ tsp vanilla extract
¼ tsp sea salt
⅓ cup chocolate chips, chopped
Bring the coconut milk and maple syrup to a simmer on the stove, whisking constantly to combine.
Once the mixture is simmering, add the tapioca starch and continue to whisk until the starch is evenly mixed throughout. There should be no lumps and the starch should start to thicken the mixture.
Take the mixture off the heat and transfer to a bowl to cool completely.
Once cooled, add the mixture to the blender with all other ingredients, except the chocolate chips, and blend until the mixture is completely smooth.
Using a spatula, fold in the chocolate chips and then transfer the mixture into your ice cream maker.
Every ice cream maker is different, and you may need to freeze the ice cream maker bowl overnight.
Churn the ice cream for as long as the directions on the maker tell you to (probably around 20 minutes).
Once the time is up, transfer the mixture (it should be soft-serve consistency) to a container and place in the freezer to harden completely.
When it is ready to serve, don’t forget to top it with more Teddie Peanut Butter!
This easy “recipe” for Chocolate Coconut Cups is a low-sugar way to enjoy the classic combination of peanut butter and chocolate.
1 Dark Chocolate Eating Evolved Classic Coconut Butter Cup
1 tbsp Teddie Chunky Peanut Butter
1 tsp chia seeds
Top a dark chocolate coconut cup with Teddie Chunky Peanut Butter, chia seeds and one perfect raspberry.