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Teddie Peanut Butter Hot Chocolate

8 ounces milk
Nearly-empty Teddie Peanut Butter glass jar (1-2 tablespoons)
1 serving of hot cocoa mix
Whipped cream

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!



Teddie Peanut Butter Brittle

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


White Chocolate Teddie Peanut Butter Snowballs

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


Teddie Peanut Butter Pie

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.
Bon appétit!

SERVINGS: 8 slices


New Year’s Resolution Peanut Butter Cookies


1 cup Teddie All Natural Chunky Peanut Butter
1 cup coconut sugar
2 tsp vanilla extract
⅔ cup oat flour
1 tsp baking soda
½ tsp Himalayan salt
¼ cup coconut milk
¼ cup toasted coconut shreds
¼ cup chocolate chips (optional)

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

NUMBER OF SERVINGS: About 15 cookies


Teddie’s Independence Day Parfait


Featured on the Boston 25 Zip Trip!

1 cup yogurt
1 tbsp Teddie Super Chunky Peanut Butter
¼ cup granola
½ cup sliced strawberries
½ cup blueberries

In a small bowl, mix yogurt and peanut butter together.
In a tall glass, begin to build parfait. Layer 1/3 cup yogurt, half of the strawberry slices and half of the blueberries. Repeat layers once. Top with the final 1/3 cup yogurt and all of the granola. Serve immediately.



Teddie Peanut Butter Pretzel Bites


This salty, sweet recipe comes together with just six ingredients. Teddie Peanut Butter Pretzel Bites are a fun holiday treat for you and your whole family.

1 cup Teddie Smooth Peanut Butter
2 tbsp softened butter
½ cup powdered sugar
¾ cup brown sugar
Pretzels (You can find holiday-shaped pretzels in most stores)
Optional: 1 bag semi-sweet chocolate chips

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

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

NUMBER OF SERVINGS: Approximately 18


Teddie Peanut Butter Blossom Cookies


We don’t like to discriminate, but peanut butter cookies are our favorite. We especially love these Teddie Peanut Butter Blossom Cookies.

½ cup granulated sugar
½ cup packed brown sugar
½ cup Teddie Smooth Peanut Butter
½ cup butter or margarine, softened
1 egg
1 ½ cups all-purpose flour
¾ tsp baking soda
½ tsp baking powder
Additional granulated sugar
36 Hershey’s® Kisses® Brand milk chocolates, unwrapped

TOPPING (optional):
Holiday sprinkles

Heat oven to 375°.
In a large bowl, beat ½ cup granulated sugar, the brown sugar, Teddie Smooth Peanut Butter, butter and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
Optional: Once cooled, add holiday sprinkles.