CRUNCHY PEANUT BUTTER AND JELLY PINWHEELS
A fun way to enjoy your childhood favorite. We added a little extra crunch with a crushed granola bar topping.
Provided by By Jessica Walker
Categories Snack
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- With rolling pin, flatten each slice of bread. Spread 1 tablespoon of the peanut butter on each of 2 slices of bread and 1 tablespoon jelly on each of the other 2 slices of bread.
- To make 2 stacks, place 1 peanut butter-spread bread slice, peanut butter side up, on top of 1 jelly-spread bread slice, jelly side up. Roll up each stack, jelly-roll fashion, to make 2 rolls. Freeze rolls 15 minutes.
- On sheet of waxed paper, crush granola bar. Remove rolls from freezer. With remaining 1 tablespoon peanut butter, spread thin layer on outside of each roll; roll each in crushed granola bar. Cut each into 4 small rolls. Serve, or if desired, freeze 15 minutes longer to set before serving.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER AND JELLY BARS
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
- Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
PEANUT BUTTER AND JELLY PINWHEELS
Make and share this Peanut Butter and Jelly Pinwheels recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spread peanut butter over each tortilla; next spread with jelly and sprinkle with granola. Roll up; cut into slices. Serve immediately.
PEANUT BUTTER AND JELLY SNACK MIX
Enjoy this crunchy peanut butter and jelly snack mix recipe, made with Chex™ and Cheerios™ cereal - ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, mix cereals and pretzels. Set aside.
- In 1-quart saucepan, heat peanut butter and butter to boiling, stirring constantly until melted and smooth. Pour over cereal mixture, stirring until evenly coated. Spread in ungreased 13x9-inch pan. Bake 5 minutes.
- Meanwhile, in small microwavable bowl, microwave jelly uncovered on High about 30 seconds or until melted. Drizzle jelly over cereal mixture. Bake 5 minutes longer. Stir in raisins. Spread on waxed paper until cooled. Store in airtight container.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 8 g, TransFat 0 g
PEANUT BUTTER PINWHEELS
This is a very simple, and very yummy sweet treat. My husband remembered having these as a child, but we could not find the recipe. I finally found it. Hope you enjoy!
Provided by jecooks
Categories Candy
Time 20m
Yield 2 logs, 12-16 serving(s)
Number Of Ingredients 6
Steps:
- In mixing bowl, combine 16 oz sugar, butter, milk, and vanilla (should be stiff and dough-like).
- Chill for a few minutes to help prevent sticking.
- Divide dough into 2 balls, and roll each ball out to pie crust thickness (Use parchment or wax paper and plenty of powdered sugar both over and under dough to keep it from sticking).
- Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough.
- Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness).
- Chill 1 hour and slice into 1/4" pinwheels- keep refrigerated.
Nutrition Facts : Calories 368.3, Fat 17.4, SaturatedFat 6.9, Cholesterol 20.9, Sodium 143.6, Carbohydrate 51.5, Fiber 1.1, Sugar 48.6, Protein 5
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