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 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 AND JELLY PINWHEELS
The perfect duo of peanut butter and jelly reunite in these pretty and delicious pinwheel cookies.
Provided by Allrecipes Member
Yield 36
Number Of Ingredients 12
Steps:
- Combine Butter Flavor CRISCO Shortening, JIF Creamy Peanut Butter, granulated sugar and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended.
- Beat in eggs and vanilla.
- Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended.
- Cut parchment paper to line 17 x 11-inch pan. Press dough out to edges of paper. Spread with SMUCKER'S Seedless Red Raspberry Jam to within 1/2-inch of edges.
- Lift up long side of paper. Loosen dough with spatula. Roll dough up jelly-roll fashion. Seal seam. Sprinkle nuts on paper. Roll dough over nuts. Press on any extra nuts. Wrap in plastic wrap. Place in plastic bag. Refrigerate overnight.
- Heat oven to 375 degrees F. Spray baking sheet with CRISCO No Stick Cooking Spray. Unwrap dough. Cut into 1/2-inch slices. Place slices 2 inches apart on prepared baking sheet.
- Bake at 375 degrees F for 10 to 12 minutes or until set. Cool about 5 minutes on baking sheet before removing to cooling rack.
Nutrition Facts : Calories 186 calories, Carbohydrate 20.1 g, Cholesterol 9.1 mg, Fat 10.5 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 159.6 mg, Sugar 12.1 g
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