Pb J Spirals Recipes
PB&J SPIRALS
Kids young and old love these PB&J treats. Using refrigerated crescent roll dough, they're a fun snack for hungry youngsters to assemble. Parents just have to help with the baking. Plus, they're easy to vary using different jelly flavors and nuts to suit each child's taste. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Unroll crescent dough; separate into triangles. Spread 1 teaspoon each of peanut butter and jelly on the wide end of each triangle; sprinkle with peanuts. Roll up from the wide end and place point side down 2 in. apart on an ungreased baking sheet. Curve ends to form a crescent shape. , Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
PB & J CUPS
Provided by Valerie Bertinelli
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Line 8 cups in a 12-cup muffin tin with cupcake liners.
- Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off.
- Meanwhile, add the peanut butter and confectioners' sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside.
- Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill all 12 muffin cups.
- Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set.
- The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month.
PEANUT BUTTER SPIRALS
Make and share this Peanut Butter Spirals recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Add the first 7 ingredients to a blender or food processor.
- Process until smooth.
- Toss the warm pasta and peas together in a mixing bowl; add the sauce and toss well.
- Add in chili oil or Tabasco sauce to taste if you want a spicier flavor.
- **note--the peanut butter sauce thickens as it stands. Mix in a little water if the dish sits awhile before serving, or before serving leftovers the next day.
Nutrition Facts : Calories 347.6, Fat 11.7, SaturatedFat 2.4, Sodium 646.5, Carbohydrate 48.2, Fiber 4.5, Sugar 7.8, Protein 14.5
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