PEANUT BUTTER AND JELLY FRENCH TOAST RECIPES

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PEANUT BUTTER AND JELLY CRESCENT ROLL-UPS - PILLSBURY.…



Peanut Butter and Jelly Crescent Roll-Ups - Pillsbury.… image

Peanut butter and jelly get rolled up in Pillsbury™ crescent dough, fried and coated with sugar for a delicious treat kids are bound to go crazy for.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 50 minutes

Yield 12

Number Of Ingredients 6

3 cups vegetable oil, for frying
2 oz (from 8-oz package) cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup plus 2 tablespoons sugar
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 1/4 cups seedless strawberry jam

Steps:

  • In 2-quart heavy saucepan, heat oil over medium heat to 350°F. In small bowl, mix cream cheese, peanut butter and 2 tablespoons sugar until well blended. Place remaining 1/2 cup sugar on plate. Set aside.
  • Unroll 1 dough sheet on lightly floured work surface; reshape into 12x8-inch rectangle. With pizza cutter or sharp knife, cut dough sheet into 6 squares, 4x4-inches each. Repeat with second can of dough.
  • Gently spread generous tablespoon peanut butter filling in center of each square, leaving 1/4-inch edge. Gently spread 1 teaspoon jam on peanut butter filling. For each roll-up, roll side closest to you up over filling, to opposite side. Pinch seam into dough to secure filling in roll-up.
  • Gently place 2 roll-ups in hot oil; fry on one side until golden brown. With tongs, gently turn each roll-up over; fry until other side is deep golden brown, about 2 minutes total. Remove roll-ups from oil onto paper towel-lined cookie sheet. Let drain. Place roll-ups in sugar on plate, and turn to coat all sides. Remove, and place on cooling rack; cool 10 minutes.
  • When ready to serve, in small microwavable bowl, place remaining 1 cup jam; microwave uncovered on High 10 to 15 seconds or until warmed and able to stir smooth. Serve with roll-ups.

Nutrition Facts : Calories 380 , CarbohydrateContent 50 g, CholesterolContent 0 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Roll-Up, SodiumContent 370 mg, SugarContent 27 g, TransFatContent 0 g

PEANUT BUTTER AND JELLY BLONDIES | KAREN'S KITCHEN STORIES



Peanut Butter and Jelly Blondies | Karen's Kitchen Stories image

These peanut butter and jelly blondies take your favorite childhood sandwich and turn it into a sweet chewy treat.

Provided by Karen's Kitchen Stories

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Number Of Ingredients 12

220 grams (1 cup) light brown sugar
220 grams (1 cup) dark brown sugar
227 grams (1 cup) unsalted butter, melted and cooled
128 grams (1/2 cup) peanut butter, melted
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs, room temperature
2 teaspoons pure vanilla extract
313 grams (2 1/2 cups) unbleached all purpose flour
2 teaspoons cornstarch
128 grams (1/2 cup) creamy peanut butter, warmed in the microwave for 15 seconds and stirred
160 grams (1/2 cup) grape jelly, warmed in the microwave for 15 seconds and stirred

Steps:

  • Heat your oven to 350 degrees F and line a 9 inch by 13 inch cake pan with parchment paper and spray with spray oil.
  • In a large bowl, whisk together the brown sugars, butter, peanut butter, baking powder, and salt.
  • Whisk in the eggs, one at a time. Whisk in the vanilla.
  • Fold in the flour and cornstarch until fully combined and scrape the batter into the prepared cake pan.
  • Drop the warm peanut butter and jelly by tablespoon in an alternating pattern on top of the batter. Swirl a butter knife through the peanut butter and jelly to create a marble pattern.
  • Bake for 25 to 30 minutes. Cool completely in the pan.

Nutrition Facts : Calories 328.01, FatContent 16.18, SaturatedFatContent 7.13, CarbohydrateContent 42.59, FiberContent 1.24, SugarContent 26.40, ProteinContent 5.19, SodiumContent 134.05, CholesterolContent 43.00

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