The Zoomerang

The Art Institute of Charlotte Junior chef Ashley Iglesias

Dip & Devour Peanut Butter Melts
Wild About Wasabi®

30 minutes

25 minutes


6 oz. Dip & Devour

Peanut Butter Melts
1 ¼ cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ cup unsalted butter, softened
½ cup light brown sugar
1 large egg
¼ tsp. vanilla extract
2/3 cup whole milk

Wasabi Buttercream
6 oz. Wild About Wasabi®
1 lb. lightly salted butter, softened
2 lbs. powdered sugar, sifted
2 tsp. vanilla extract
Drop of green food coloring

Preheat oven to 350°. Sift all of the dry ingredients into a separate bowl. Beat together butter and brown sugar until blended in a mixer (with paddle attachment) at a low-medium speed. Reduce the speed to low and add the egg and vanilla in. Once blended, add the milk and flour in alternately; mix until just blended. Melt the Dip & Devour Peanut Butter Melts and add the batter; mix slowly until blended. Divide batter among lined cupcake cups. Fill just about 2/3 full. Bake for about 20 minutes and test with a toothpick. Once done, put aside to chill.

Wasabi Buttercream
In a mixer (with the paddle attachment), cream the butter. Add Wild About Wasabi® to a food processor and process until almost

Tags: Art Institute, Dip & Devour Peanut Butter Melts, fall recipe, recipe, vanilla, Wild About Wasabi®

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