PEANUT BUTTER 'N JELLY POCKETS
This is a no-brainer recipe but (in my opinion) delicious! A definite kid pleaser (or for the kid at heart). Use any kind of jelly or jam you like - raspberry is good, grape, blueberry, etc.
Provided by flower7
Categories Breads
Time 30m
Yield 8 pockets
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F Lightly grease a cookie sheet and set aside.
- Separate dough into 8 biscuits; flatten each into a round (about 5-6 inches).
- Spoon about 1 Tablespoon of peanut butter (use more or less to taste) onto each round; top with 1 teaspoon of jelly.
- Fold each biscuit in half over filling and crimp edges to seal.
- Place on cookie sheet and bake for 15 minutes or until browned.
- *Filling*will*be*HOT!* Let cool for at least 10 minutes before enjoying!
Nutrition Facts : Calories 297.1, Fat 15.9, SaturatedFat 3.6, Sodium 715, Carbohydrate 33.3, Fiber 1.9, Sugar 9.8, Protein 7.6
PB&J WITH A TWIST
Make and share this Pb&j With a Twist recipe from Food.com.
Provided by animal_luver
Categories Kid Friendly
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Simply get out your pb&j, but instead of spreading it across the bread, spread it inside the pita pocket!
- This will surely have your child begging for more pita pockets. Everybody loves peanut butter and jelly sandwiches, but there are different ways to use it!
- Can be used with different toppings, too.
Nutrition Facts : Calories 3335.6, Fat 272.4, SaturatedFat 55.6, Sodium 2796.6, Carbohydrate 138.9, Fiber 33.7, Sugar 50.5, Protein 140.8
PBJ THUMBPRINT BARS
Halfway between a cookie and a blondie, these peanut butter and jelly bars are delightfully chewy. They're salty-sweet with pockets of raspberry jam.
Provided by Edd Kimber
Yield Makes 12-16
Number Of Ingredients 13
Steps:
- Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.
- Place the flour, baking powder and salt in a large bowl and whisk together.
- Place the butter, sugars and peanut butter in a separate large bowl and beat with an electric mixer for about 5 minutes, until light and fluffy. Add the vanilla and beat briefly to combine. Add the eggs one at a time, beating until each is fully incorporated before adding the next. Add the flour mixture and beat on a low speed until evenly combined.
- Scrape the batter into the prepared tin and spread evenly. Using a small spoon, or the handle of a wooden spoon, make lots of little holes over the surface of the dough, then fill them with jam. Sprinkle over the chopped peanuts, trying to avoid the jam.
- Bake for about 35 minutes, or until set and firm around the edges. Set aside to cool completely in the tin. Use the parchment paper to carefully lift the bars from the tin, then use a sharp knife to cut into pieces.
- For the topping, mix together the white chocolate and peanut butter and drizzle over the bars, using a spoon or a piping bag.
- Stored in a sealed container, these will keep for 3-4 days.
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