Pbj Ritz Cracker Ice Cream Sandwiches Recipes

PEANUT BUTTER AND JELLY BARS

Steps:

• Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan.
• Whisk the flour in a medium bowl with the baking powder, baking soda and salt. Whisk in 1/2 cup peanuts.
• Put the melted butter in a large bowl and use a rubber spatula to stir in the sugars. Stir vigorously, mashing the brown sugar lumps with the spatula, so that the mixture is well combined and creamy. Using the rubber spatula, stir in the peanut butter, again making sure the mixture is well combined. Stir in the eggs and vanilla. Fold in the flour mixture until just combined.
• Scrape the batter into the prepared pan. Press the back of a spoon or a curved rubber spatula into the batter to make little wells all over the batter, making sure not to push down to the bottom of the pan. Spoon the jam into the wells, making sure the jam is distributed evenly across the pan. Use a knife to pull the jam through the peanut butter mixture-it won't exactly ribbon, you will end up with some chunks of jam throughout. Sprinkle the remaining 1/2 cup chopped peanuts over the top.
• Bake until a toothpick inserted in the center of a non-jammy spot comes out clean, about 35 minutes. Cool completely on a rack, about 1 hour.
• When the bar has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up. For easier slicing, wrap with plastic wrap, and let sit at room temperature overnight. Cut into forty eight 1 1/2-inch squares.

SCHIACCIATA SANDWICHES

Steps:

• For the bread: Preheat the oven, pizza oven or grill to 550 degrees F. Add 1/2 cup of the bread flour, the lukewarm water and the yeast to a stand mixer fitted with the paddle attachment. Mix well and let sit until bubbly, about 30 minutes.
• Whisk together the remaining 3 1/2 cups bread flour and the salt in another bowl so it will be evenly distributed.
• Once the yeast mixture is nice and bubbly and looks like foamy beer, add 3/4 cup cold water and the olive oil. Fit the mixer with a dough hook and begin mixing, adding the flour mixture in increments. Mix the dough until the dough starts creeping up the dough hook and comes away from the sides of the bowl, about 5 minutes.
• Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch the dough down, and let rise for another hour.
• Divide the dough into 4 equal disks. Lightly flour a work surface with semolina flour. Stretch each disk out to a 10-inch round using your fingers or heels of your hands (and a rolling pin, if you prefer).
• Flatten the disks of dough into rounds about 1/2-inch thick and press with fingers to make holes. Drizzle with extra virgin olive oil and sprinkle with sea salt.
• If using a pizza oven, bake until the bread has browned and is starting to char slightly on the edge, about 10 minutes.
• If using a grill, lay the dough oiled-side up and grill until char marks appear on the bottom. Flip and cook for another 2 minutes on the second side.
• If using a regular oven, turn a baking sheet upside-down on the center rack of the oven. Slide the schiacciata onto the baking sheet. Bake until browned on the edges, 10 to 15 minutes. (Ovens vary, so times will be different. Use the visual clues to help you know when it's done.)
• Set the breads aside to cool.
• For assembly: Slice the schiacciata in half horizontally to make sandwich halves. Cut into quarters and fill with assorted fillings as desired. Serve immediately.

PBJ COOKIE ICE CREAM SANDWICHES

Steps:

• For the ice cream, tip the berries into a food processor with the lemon juice, sugar and glucose, if using. Blitz until smooth. Push the raspberry purée through a fine mesh sieve into a bowl. Whisk the rest of the ingredients together in another bowl for 5 mins until thick, then spoon into a freezerproof container or large loaf tin. Ripple through the raspberry purée using a skewer. Cover and freeze overnight.
• Heat the oven to 180C/160C fan/gas 4. Line two large baking sheets with baking parchment. Mix the peanut butter and sugars together in a bowl with a large pinch of salt. Beat in the egg until you have a stiff dough. Break off cherry-tomato-sized lumps of dough (you should get about 16) and arrange on the baking sheets, well spaced apart. Press the cookies down with the back of a fork. Bake for 10-12 mins until golden. Leave to cool on the sheets. Once cool, sandwich a scoop of ice cream between two cookies just before serving (you should use half the ice cream). The remaining 500ml ice cream will keep frozen for three months.

GRAHAM CRACKER GRAPE SANDWICHES

Steps:

• Spread cream cheese on top of graham crackers and top with halved grapes. Eat open-faced or add another cream cheese-covered graham cracker on top for a complete sandwich.

PEANUT BUTTER AND JELLY FINGER SANDWICHES

Steps:

• Spread peanut butter over each of 6 bread slices. Spread cream cheese, then jelly, over remaining 6 bread slices. Top with peanut butter bread slices. Cut each sandwich into 4 triangles.