Chocolate Peanut Butter Saltine Toffee Author: Pinch of Yum Serves: 10 Ingredients 1 cup brown sugar 1 cup salted butter 1 sleeve Saltine crackers 3/4 cup peanut butter 1 1/2
-2 cups chocolate chips sprinkles!
Not exact matches
salt 1/2
cup butter, softened 1
cup white sugar 1/2
cup brown sugar 1
cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 1 1/2
-2 cups white
chocolate chips
2
cups shredded coconut flakes 3 tbsp coconut flour (or almond meal) 1/3
cup +2 tbsp honey (or maple syrup or agave nectar) 1 teaspoon peppermint 1
-2 tbsp cacao nibs (or
chocolate chips) 1/4
cup coconut oil, liquid 1 mint
chocolate bar for dipping, melted (about 3oz)
For the
chocolate drizzle, microwave 1/2
cup chocolate chips and 1 tsp coconut oil on low, for 1 1/2
-2 minutes.
Chocolate Buttercream: 2
cups (4 sticks) unsalted butter, softened to room temperature 5 1/2
cups confectioners sugar 1 1/4
cups natural unsweetened cocoa powder pinch of Kosher or sea salt 2 teaspoons pure vanilla extract 1/2
-2 / 3
cup heavy cream
6 (75g) square 1 ″ ice cubes (see notes above) 1 1/2 (180g) medium ripe bananas, sliced and frozen 2 tablespoons powdered peanut butter 1/2
-2 / 3
cup Califia Farms unsweetened vanilla almondmilk 1/2 ounce good quality dark
chocolate, roughly chopped
1/4
cup chia seeds 1/4
cup shredded unsweetened coconut 1 1/4
cup plant - based milk (coconut, almond, etc.) 1 teaspoon pure vanilla extract or vanilla bean powder Pinch sea salt Optional: 1
-2 Tablespoons
chocolate power / cacao powder, protein powder or carob powder.
salt 1/2
cup butter, softened 1
cup white sugar 1/2
cup brown sugar 1
cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 1 1/2
-2 cups white
chocolate chips