Peanut butter and jelly are a match made in heaven, and National Peanut Butter and Jelly Day — which is April 2 — is the perfect time to celebrate this duo in all their nutty, gooey glory. Learn how to make the perfect peanut butter and jelly sandwich, turn the classic lunch item into one you can enjoy for breakfast, or incorporate peanut butter and jelly into your dessert dishes. These eight recipes are the perfect way to celebrate National Peanut Butter and Jelly Day!
1. Gourmet Peanut Butter and Jelly Sandwich
Give a classic peanut butter and jelly sandwich a gourmet makeover using About.com’s recipe, which requires you to grill your sandwich like you would a grilled cheese. This results in a sandwich that is warm, gooey, and superbly satisfying. For the perfect peanut butter and jelly sandwich, The Daily Meal notes that a wide assortment of breads, like white, pumpernickel, and pita, will work wonderfully. To ensure the sandwich’s flavors aren’t compromised in any way, avoid breads that are pungent and seedy, such as rye and focaccia. Additionally, you always want to have a little more peanut butter than jelly in your sandwich; The Daily Meal suggests following a 2 to 1 ratio.
- 2 slices good-quality bread
- Peanut butter, smooth or crunchy
- Jelly or jam, your choice of flavor
- Butter or margarine, softened
Directions: Take two slices of bread, spreading peanut butter on one slice and jelly on the other. Assemble sandwich. Heat a frying pan on the stove. Melt about one tablespoon of butter in the span. Tilt pan to spread it around. Butter one side of the sandwich. Place buttered side down in the pan.
If possible, place a steak weight or bacon press on the sandwich. Once side is golden brown, butter other side. Turn sandwich over and place the weight back on the sandwich. The second side will cook quicker. Remove from pan, cut diagonally and serve immediately.
2. Deep-Fried Peanut Butter and Jelly Sandwiches
Some days, a simple PB&J just isn’t enough. If you need something a little larger and more indulgent, prepare Leite’s Culinaria Deep-Fried Peanut Butter and Jelly Sandwiches. Not only does this recipe require you to deep fry your sandwich, but it also adds banana chips and a white chocolate dipping sauce into the mix.
White Chocolate Ganache:
- 1 cup white chocolate chips
- ¼ cup heavy cream
Deep-fried Peanut Butter and Jelly Sandwiches:
- Peanut oil, for deep-frying
- About ½ loaf good-quality bread
- About ½ cup peanut butter
- About ½ cup strawberry jam (or any flavor)
- About 2¼ cups banana chips, optional
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ to ¾ cup milk
- 1 teaspoon vanilla extract
Directions: First, make the white chocolate ganache. Place the white chocolate in a heatproof bowl and nest the bowl in a saucepan over but not touching simmering water. Heat the chocolate until melted, occasionally stirring gently with a spatula to help the melting along. When the chocolate has fully melted, reduce the heat to low. Switch to a whisk and slowly add the cream, whisking constantly until fully incorporated. Remove the pan from the heat and scrape the ganache into a heatproof bowl. Cover with aluminum foil to keep warm. To make the deep-fried peanut butter and jelly, pour enough oil in a deep pot or deep-fryer to measure about 3 inches. Heat the oil to 325 degrees Fahrenheit. Cut the bread into 8 slices, each about ¼-inch thick.
Make 4 peanut butter and jelly sandwiches, but for this fried version, don’t overload them with too much peanut butter or jelly. Before closing each sandwich, add a layer of banana chips. In a bowl, whisk together the flour, sugar, baking powder, and salt. Add ½ cup milk and vanilla and whisk until a smooth batter forms. If necessary, add more milk to create a dippable consistency. When the oil is hot, make sure all the sandwiches are tightly closed. Then, working with 1 sandwich at a time, dip it into the batter and turn it gently to thoroughly coat it.
Lift it from the batter and let the excess batter drip back into the bowl. Using tongs to hold the sandwich tightly on 1 end, submerge the sandwich halfway into the hot oil and fry for 15 seconds, then release the sandwich into the oil. It should now float. Fry the sandwich, turning once, until golden brown on both sides, 2 to 2½ minutes per side.Using the tongs, transfer the deep-fried PB&J to paper towels or a brown paper bag to drain. Repeat with the remaining sandwiches. Serve the warm sandwiches with the white chocolate ganache, if using, on the side for dipping.
3. Peanut Butter and Jelly Doughnuts
What better way to start your day than with Heather Christo’s Peanut Butter and Jelly Doughnuts? Raspberry jam creates a rich filling for the doughnuts, while a creamy peanut butter glaze provides this recipe with the perfect finish. Make sure you wash these doughnuts down with a cold glass of milk — it’s the perfect complement to this divine PB&J dish!
- 1 recipe Doughnuts with Brown Butter Glaze
- 1½ cups raspberry jam
Peanut Butter Glaze:
- ¼ cup peanut butter
- 1½ cups powdered sugar
- Pinch of salt
- ¼ cup whipping cream
Directions: Prepare the doughnuts, including a dunk in the glaze. Fill a pastry bag or squeezy bottle with the raspberry jam. Insert the jam into the side of the doughnut and gently squeeze some in. Flip the doughnut around and squeeze some in on the other side too.
When all of the doughnuts are injected with jam, prepare the peanut butter glaze. In a medium bowl, whisk together the peanut butter, powdered sugar, salt, and cream. You can adjust the consistency with a touch more cream or powdered sugar. Dunk the doughnuts into the peanut butter glaze and set aside to let the glaze firm up.
4. Uncle Mac’s Peanut Butter and Jelly Cookies
AllRecipes.com gives thumbprint cookies a palate-pleasing PB&J makeover. You’ll love how easy it is to prepare this recipe, which only requires 5 ingredients and yields 12 servings. You may want to consider doubling the recipe; these cookies will go quickly!
- 1 cup peanut butter
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons fruit preserves, any flavor
Directions: Preheat oven to 350 degrees Fahrenheit. In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves. Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.
5. Miniature Peanut Butter and Jelly Pies
Filled with peanut butter, jelly, and graham cracker flavors, Food Network’s Miniature Pies are the perfect way to end your evening meal. Jelly is first placed on the bottom of your mini graham cracker pie crusts, followed by a rich and creamy peanut butter filling. After your pies have chilled in the refrigerator for four hours, you’ll place a dollop of whipped cream on each, add a little more jelly, and finally, garnish with roasted peanuts. Sometimes, the most delicious desserts come in the smallest packages!
- 3 cups whole milk
- ⅓ cup granulated sugar
- ¼ cup cornstarch
- ⅛ teaspoon kosher salt
- 3 large egg yolks, beaten
- ¾ cup smooth peanut butter
- 12 miniature graham cracker pie crusts
- ¾ cup of your favorite fruit jelly
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- ¼ cup roughly chopped roasted peanuts
Directions: Heat 2¾ cups of the milk in a large saucepan over medium heat until hot but not boiling. Whisk the granulated sugar, cornstarch, and salt in a large bowl. Whisk in the egg yolks and the remaining ¼ cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the heated milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 4 to 6 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and cool slightly, about 5 minutes, stirring occasionally to prevent a skin from forming. Meanwhile, place the pie crusts on a baking sheet or large platter.
Place 2 teaspoons of the fruit jelly on the bottom of each pie crust. Smooth out slightly with the back of a spoon or a small offset spatula. Evenly divide the slightly cooled pudding among the pie crusts. Use the back of a spoon or a small offset spatula to spread the pudding to the edges of the pie crusts. Press plastic wrap directly onto the surface of each pie and chill until set, at least 4 hours. Whip the heavy cream and confectioners’ sugar in a large mixing bowl with a hand mixer to medium to stiff peaks. Refrigerate until ready to use. To assemble, whisk the remaining fruit jelly with 2 teaspoons water until smooth. Place a dollop of whipped cream on top of each pie, using the back of a spoon to create a small well in the center of the whipped cream. Spoon a small amount of jelly into the well and garnish with some roasted peanuts.
6. Peanut Butter and Jelly Cookie-Stuffed Pies
If you can’t decide between a PB&J cookie or pie, we suggest combining the two and preparing Pillsbury’s Peanut Butter and Jelly Cookie-Stuffed Pies. To make this recipe, unroll refrigerated pie crusts, cutting rounds from each crust. Cut 8 slices off your refrigerated peanut butter cookie roll, place 1 unbaked cookie slice in the center of each dough round, top each with 1 teaspoon of jelly, and cover with the remaining 8 rounds. Press the edges together, sprinkle with sugar, and bake until your cookie-stuffed pies are a nice golden-brown hue. The recipe yields eight servings.
- 1 box refrigerated pie crusts, softened as directed on box
- 1 (16.5 ounce) roll refrigerated peanut butter cookies
- 8 teaspoons strawberry jelly
- 1 teaspoon sugar
Directions: Heat oven to 450 degrees Fahrenheit. Remove pie crusts from pouches; unroll on work surface. Cut eight 3½-inch rounds from each crust. Open cookie dough; cut eight ⅓-inch slices off cookie dough roll. Place 1 unbaked cookie slice in center of each of 8 of the rounds; top each with 1 teaspoon jelly. Brush edge of each crust with water. Top with remaining 8 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar. Bake 10 to 12 minutes or until golden brown.
7. Jelly-Filled Pound Cake Cupcakes with Peanut Butter Frosting
A moist yellow cake, a jelly-filled center, and a heavenly peanut butter frosting await you with Food.com’s recipe. Once you’ve prepared your Jelly-Filled Pound Cake Cupcakes with Peanut Butter Frosting, make sure you garnish them with a combination of peanut butter chips, chocolate chips, and Reese’s Pieces; it’s the perfect way to top off this delicious dessert!
- 1 package yellow cake mix
- 1 cup sour cream
- 3 eggs
- ⅓ cup butter, melted
- ¼ cup milk
- 1 cup jelly or 1 cup jam, the flavor of your choosing
- 1 cup butter, softened
- 4 ounces cream cheese, softened
- ½ cup creamy peanut butter
- 1 (16 ounce) box powdered sugar
- Peanut butter chips or chocolate chips or Reese’s pieces, for garnish
Directions: To make the cupcakes, preheat oven to 325 degrees Fahrenheit; line 24 muffin cups with paper or foil liners. Combine the cake mix, sour cream, eggs, melted butter, and milk; beat with an electric mixer on low speed for 30 seconds. Increase mixer speed to medium; beat 2 minutes more. Divide batter evenly in the prepared tins; bake for 30 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean. Cool for 10 minutes in the tins; invert onto wire racks, turn right-side up, and cool completely. With a knife at a slight angle, starting about 1-inch from the edge, cut a 1-inch deep circle in the center of each cupcake top.
Use the knife to slip out the cake scraps; trim the pointed ends. Spoon the jelly into a large zip-lock bag; snip 1 corner. Pipe the jelly into each cupcake hole; replace cut out centers. To make the frosting, with an electric mixer on medium-high speed, beat together the butter, cream cheese, and peanut butter until smooth. Reduce mixer speed to low; gradually blend in the powdered sugar, then enough milk until smooth and spreadable, 2 to 4 tablespoons. Spread each cupcake with frosting; garnish as desired.
8. Peanut Butter ‘n’ Jelly Scones
Peanut butter scones are delicious on their own, but Taste of Home takes them a step farther by topping each one with jelly. The recipe yields 12 servings. For scones that are extra scrumptious, we suggest filling your baked goods with Mommy’s Kitchen’s Easy Homemade Strawberry Jam.
- 3¼ cups all-purpose flour
- ⅔ cup firmly packed light brown sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ cup cold unsalted butter, cut into pieces
- ½ cup chunky peanut butter, chilled
- ½ cup semisweet chocolate morsels (optional)
- ⅔ cup whipping cream, divided
- 2 teaspoons vanilla extract
- 2 tablespoons turbinado sugar
- About ¾ cup strawberry jelly
Directions: Preheat oven to 425 degrees Fahrenheit. Combine first 4 ingredients in a food processor. Pulse briefly until combined. Add butter, and pulse to make a coarse meal. Add peanut butter, and pulse briefly to disperse evenly. Be careful not to overmix. Transfer dough to a large bowl. Add chocolate morsels, if desired. Make a well in center, and add ½ cup plus 1 tablespoon whipping cream and vanilla. Stir with a fork just until dry ingredients are moistened.
Knead dough in bowl 2 or 3 times to incorporate dry ingredients in bottom of bowl. Drop mounds of dough using a ⅓-cup measure onto a baking sheet lined with parchment paper. Smooth tops, and brush scones with remaining cream. Sprinkle with turbinado sugar. Make a deep indentation in center of each scone using thumb or the back of a small spoon; fill each with a scant tablespoon jelly. Bake at 425 degrees for 18 to 20 minutes or until scones are lightly browned around edges. Cool completely.