Peanut Butter And Jelly Tart Recipes

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TRADITIONAL PEANUT BUTTER AND JELLY



Traditional Peanut Butter and Jelly image

Nothing fancy, just a classic. Either smooth or crunch peanut butter is acceptable. Classically, the jelly is either strawberry or grape.

Provided by gourmetmomma

Categories     One Dish Meal

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

2 slices sandwich bread
2 tablespoons peanut butter
2 teaspoons grape jelly or 2 teaspoons strawberry jam

Steps:

  • Spread the peanut butter on one piece of bread.
  • Spread the jelly on the other side.
  • Put the two pieces of bread together to form a sandwich.
  • Toddler adaptation: cut off crusts before serving.

Nutrition Facts : Calories 358.4, Fat 17.8, SaturatedFat 3.6, Sodium 491.6, Carbohydrate 41.4, Fiber 3.3, Sugar 12.3, Protein 11.9

PEANUT BUTTER AND JELLY TART



Peanut Butter and Jelly Tart image

The classic nutty-sweet combo of peanut butter and jelly has escaped the confines of the sandwich and landed in a tart. With the help of a skewer, it becomes artfully (yet easily) swirled. It's versatile, too: Swap in almost any type of jelly -- we like raspberry and strawberry as much as the typical grape. Whatever you choose, it's a nostalgic treat for all ages.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h35m

Yield Makes 8 to 10 triangles

Number Of Ingredients 6

1 stick (1/2 cup) unsalted butter, room temperature
1/3 cup confectioners' sugar
1 teaspoon coarse salt
1 1/4 cups all-purpose flour, plus more for dusting
1/3 cup smooth sweetened peanut butter, such as Jif
1/4 cup raspberry, strawberry, or grape jelly, melted

Steps:

  • Preheat oven to 350 degrees. Pulse butter, sugar, and salt in a food processor until smooth, scraping bowl down once. Add flour and pulse just until mixture forms large clumps. Turn out onto very lightly floured parchment. Knead once or twice, then shape into a flat rectangle.
  • Lay a sheet of plastic wrap on top of dough and roll out to a 13-by-6-inch rectangle. Transfer to a baking sheet. Fold edges in to create a 1/2-inch border; crimp so border is raised slightly less than 1/2 inch (final size of dough should be 12 by 5 inches). Prick all over with a fork. Freeze 20 minutes.
  • Bake crust 15 minutes. Remove from oven; flatten center with the bottom of a measuring cup. Bake until pale golden, about 12 minutes more.
  • Remove crust from oven and spread with peanut butter. Drizzle with jelly, then swirl it with a skewer. Bake until jelly just begins to bubble, 6 to 7 minutes. Let cool on a wire rack 15 minutes. Cut into wedges; let cool completely.

PEANUT BUTTER AND JELLY BARS



Peanut Butter and Jelly Bars image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 24 bars

Number Of Ingredients 10

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
  • In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
  • Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

PEANUT BUTTER 'N' JELLY PIE



Peanut Butter 'n' Jelly Pie image

A chocolate crumb crust is topped with a rich peanut butter layer, then strawberry preserves and whipped cream. The tasty peanut butter and jelly pie is sure to appeal to the young-and the young at heart. -Vikki Rebholz, West Chester, Ohio

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1/3 cup peanut butter
1 graham cracker or chocolate crumb crust (9 inches)
1/2 cup strawberry preserves
2 cups whipped topping
Chopped salted peanuts, optional

Steps:

  • In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Spoon into crust. Top with preserves and whipped topping. Cover and refrigerate for 4 hours or overnight.

Nutrition Facts : Calories 397 calories, Fat 24g fat (11g saturated fat), Cholesterol 29mg cholesterol, Sodium 256mg sodium, Carbohydrate 42g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

PEANUT BUTTER AND JELLY BARS



Peanut Butter and Jelly Bars image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/2 cups sugar
2 large eggs
2 1/2 cups smooth peanut butter
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 1/2 cups strawberry jam, or other flavor
2/3 cup salted peanuts, roughly chopped

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
  • Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
  • Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.

PEANUT BUTTER AND JELLY TART



Peanut Butter and Jelly Tart image

Provided by Paul Grimes

Categories     Milk/Cream     Dessert     Bake     Kid-Friendly     Cream Cheese     Peanut     Grape     Jam or Jelly     Gourmet     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 dessert servings

Number Of Ingredients 16

For tart shell
12 (5- by 3-inch) graham crackers, coarsely crumbled
1 cup salted roasted peanuts (2 1/2 oz)
1/8 teaspoon ground allspice
1 stick (1/2 cup) unsalted butter, melted and cooled
For filling and topping
4 oz cream cheese, softened
1/2 cup smooth peanut butter
3 tablespoons unsalted butter, softened
2 tablespoons dark brown sugar
1 cup chilled heavy cream
1/2 teaspoon vanilla
1/2 cup plus 1/3 cup Concord grape jam (9 1/2 oz)
2 cups red and green seedless grapes, quartered lengthwise
Special Equipment
an 8- by 11-inch rectangular or a 10-inch round fluted tart pan with a removable bottom; a small offset spatula

Steps:

  • Make tart shell:
  • Put oven rack in middle position and preheat oven to 350°F. Blend graham crackers, peanuts, and allspice in a food processor until nuts are coarsely ground. Transfer to a bowl, then add butter, stirring until crumbs are thoroughly moistened. Firmly press crumbs evenly over bottom and up sides of tart pan.
  • Bake shell until firm, about 10 minutes. Cool completely in pan on a rack.
  • Make filling:
  • Beat together cream cheese, peanut butter, and butter in a bowl with an electric mixer at medium-high speed until fluffy, about 1 minute. Add brown sugar and beat until incorporated. Beat cream with vanilla in another bowl until it holds soft peaks, then fold into peanut butter mixture gently but thoroughly.
  • Assemble tart:
  • Spread 1/3 cup jam onto bottom of tart shell with offset spatula. Spread peanut butter mixture on top with cleaned offset spatula. Chill tart, loosely covered with plastic wrap, until firm, at least 3 hours.
  • Just before serving, stir grapes with remaining 1/2 cup jam with a rubber spatula until coated. Spoon over tart.

P.B.'S PEANUT BUTTER AND JELLY PIE



P.B.'s Peanut Butter and Jelly Pie image

Provided by Food Network

Categories     dessert

Time 3h45m

Yield 8 servings

Number Of Ingredients 11

One 1/4-ounce envelope unflavored gelatin
1/4 cup warm water
One 12-ounce jar seedless strawberry jam
3/4 cup peanut butter
One 8-ounce package cream cheese, at room temperature
1/2 cup milk
1 teaspoon vanilla extract
1 1/4 cups confectioners' sugar, sifted
One 8-ounce container frozen whipped topping, thawed
1 pre-baked 9- or 10-inch pie shell
Roasted peanuts, for garnish

Steps:

  • Sprinkle gelatin over the water to soften and let stand for 5 minutes. Over very low heat, warm the mixture in a small saucepan, just until gelatin is dissolved. Do not boil.
  • In the work bowl of a food processor, add jam and process to break up the chunks. Add gelatin mixture and process until smooth.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter, cream cheese, milk, and vanilla until smooth. Add the confectioners' sugar and beat until smooth. Very gently fold in the thawed whipped topping.
  • To assemble the pie: Add 1/3 of the jam mixture to the bottom of the pie crust, spreading with a spatula to smooth. Add half of the peanut butter mixture evenly over top. Top with another 1/3 of the jam mixture. Add the last half of the peanut butter mixture. Using the back of a spoon, make dips and swirls in the top mixture. Drizzle the remaining jam in and around the swirls in a decorative manner. Add small groups of roasted peanuts to the top, in and around the peanut butter swirls and in the jam. Chill for several hours before serving.

PEANUT BUTTER AND JELLY FRENCH TOAST



Peanut Butter and Jelly French Toast image

Make and share this Peanut Butter and Jelly French Toast recipe from Food.com.

Provided by Millereg

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

8 slices bread
1/2 cup peanut butter
4 tablespoons jelly or 4 tablespoons jam
2 eggs
1/2 cup milk
1/8 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Spread peanut butter on 4 slices of bread; spread jelly on other 4 slices of bread.
  • Put one slice of each together to form sandwiches.
  • In mixing bowl, lightly beat eggs; add milk and salt and mix together.
  • Melt butter in a large skillet over medium heat.
  • Dip sandwiches in egg mixture, coating well.
  • Place in skillet and brown both sides.
  • Serve immediately.

PEANUT BUTTER AND JELLY CAKE



Peanut Butter and Jelly Cake image

This nostalgic PB&J cake is a whimsical nod to the lunchbox favorite. The "bread" of this towering dessert sandwich is a tender white cake baked in square pans and sliced horizontally into four layers. Trimming away the top golden-brown crust of the cake gives it the appearance of white sandwich bread. If you'd prefer, you could use a box cake mix in place of the homemade cake--just be aware that your layers may not be as thick. The peanut butter-cream cheese filling is incredibly easy to mix up, and you can use whatever flavor jam or jelly that you prefer!

Provided by Darcy Lenz

Categories     SEO Review     Novelty & Specialty Cake

Time 2h30m

Yield 12

Number Of Ingredients 17

baking spray
3 cups cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups white sugar
1 cup unsalted butter, softened
1 tablespoon vanilla extract
1 cup milk, at room temperature
6 large egg whites, at room temperature
1 cup creamy peanut butter
4 ounces cream cheese, softened
¼ cup honey
1 tablespoon unsalted butter, softened
1 pinch kosher salt
2 cups sifted powdered sugar
3 tablespoons milk, or more as needed
1 ¼ cups strawberry jelly

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
  • Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
  • Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
  • Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
  • Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
  • Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
  • Place jelly in a small mixing bowl and whisk to loosen.
  • Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.

Nutrition Facts : Calories 769 calories, Carbohydrate 116.9 g, Cholesterol 55.5 mg, Fat 31.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 15 g, Sodium 417.3 mg, Sugar 84.2 g

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