You can never go wrong with a classic peanut butter and jelly sandwich. The creamy peanut butter, the grape jelly (unless you’re one of those strawberry jelly people), the soft white bread, all slapped together to make the perfect snack. It’s easy, it’s delicious, and takes us right back to our childhood days of sitting at the kitchen table with a PB&J and glass of milk.
So, it’s only natural that we’ve created a day to commemorate this classic sandwich in all its glory. April 2nd is National PB&J Day, and we know you’re ready to celebrate. However, for those of you want to go big and bold this year and pay true tribute to this savory snack, we’ve found the only thing better than a classic peanut butter & jelly — some mouthwatering PB&J-inspired desserts.
First up, The PB&J Bar via Bon Appetit Magazine:
You’re excited just looking at the picture aren’t you?
- Nonstick vegetable oil spray
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 cup smooth peanut butter
- 3/4 cup (packed) golden brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup grape jelly or other jelly or jam
- 2/3 cup coarsely chopped salted dry-roasted peanuts
- Preheat oven to 350°F.
- Line 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray.
- Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl.
- Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth.
- Add flour mixture; beat on low speed just to blend.
- Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes.
- Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; using fingertips, break into grape-sized pieces and scatter over jelly layer. Sprinkle chopped nuts over.
Next, comes a little breakfast for dessert, PB&J style with the Stuffed PB&J French Toast via Ready Set Eat
I mean really, who doesn’t love breakfast for dinner?
- 1/2 cup Egg Beaters Original
- 4 seconds Whipped Topping (about 1-1/2 cups)
- 1/3 cup Concord grape jelly
- 8 slices country white bread
- 1/4 cup Creamy Peanut Butter
- 2 tablespoons Parkay Original Spread-tub
- Whisk together Egg Beaters and whipped topping in large shallow dish; set aside.
- Spread jelly evenly on 4 bread slices. Spread peanut butter evenly on remaining 4 bread slices. Close bread slices to make 4 peanut butter and jelly sandwiches.
- Melt 1 tablespoon Parkay in 12-inch nonstick skillet or large griddle over medium heat. Dip 2 sandwiches, 1 at a time, in Egg Beaters mixture, coating both sides. Place in skillet; cook 2 to 3 minutes on each side or until golden brown. Repeat with remaining Parkay, Egg Beaters mixture and sandwiches. Cut each in half to serve. Top with additional Reddi-wip, if desired.
If you love monkey bread, this one is for you. PB&J Skillet Monkey Bread via Picky Palate
If you don’t have a skillet on hand, you need to go get this one. Monkey bread is dynamite, never mind the addition of peanut butter and jelly!
- 1 can Refrigerated Biscuits, 8 count (I used the Simply line from Pillsbury)
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 1/4 cup creamy peanut butter, warmed in microwave until liquid like
- 1/2 cup jelly of choice, warmed in microwave until liquid like
- 4 tablespoons heavy cream
- 1/2 cup powdered sugar
- Preheat oven to 350 degrees F. and spray 9-inch cast iron skillet with non-stick cooking spray.
- Cut each biscuit into fourths. Place melted butter into a large ziplock bag and toss in cut biscuits. Shake around to coat then toss in sugar, mixing to combine. Pour into prepared 9-inch cast iron skillet and drizzle warmed peanut butter and jelly over top. Bake for 18-22 minutes or until cooked through and golden.
- Whisk the heavy cream and powdered sugar until combined then drizzle over warm biscuits. Serve warm.
- Makes 6 servings
(Note: If you go to the Picky Palate’s blog, she gives you step by step pictures in case you’re more of a visual person.)
If you want to go a more traditional and classic baking route, a simple cookie goes a long way. These PB&J Cookies via Inside BruCrew Life are to die for (and super easy to make).
- 1 white cake mix
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped Reeses peanut butter cups (9 snack size)
- 1/2 cup chopped dark chocolate raspberry Ghirardelli squares (6 squares)
- Preheat oven to 350*. Mix cake mix, butter, eggs, and vanilla in a mixing bowl for about 2 minutes. Gently stir in the chopped candy pieces. Chill the dough for 20 minutes in the refrigerator before baking.
- Form into 1 to 1 1/2 inch balls and place on a non stick baking sheet. Bake 10-12 minutes. Let cool on baking sheet for 2 minutes then remove to your wax paper lined counter to cool completely. Makes about 30 cookies. Store in a sealed container on the counter.
- Note: Freeze the peanut butter cups and raspberry chocolate before baking. It makes it easier to chop without smashing the candy.
With the warmer weather upon us, we couldn’t leave you without an amazing PB&J Ice Cream recipe via Kleinworth & Co.
What better way to celebrate National PB&J Day than with the perfect bowl of ice cream? And, full disclosure, this is a judgement free zone — so pile your bowl that high!
- 5 frozen bananas
- 1/2 cup creamy peanut butter
- 1/3 cup jelly
- Place peanut butter in the bottom of blender (this helps make sure it’s fully incorporated)
- Add bananas
- Blend on high for several minutes
- Scrape down sides & continue blending until creamy
- Transfer to medium size bowl & fold in jelly/jam being careful to not fully blend it in. You want ribbons of jelly throughout.
- Enjoy immediately for a soft serve ice cream or transfer to air tight container & freeze overnight for firm ice cream.
So, what are you waiting for? Run to the store, grab your ingredients and spend your weekend in a PB&J-inspired food coma.