Peanut Butter And Potato Chips Sandwich Recipes

BETTER PEANUT BUTTER SANDWICH

Steps:

• Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.

PEANUT BUTTER AND PICKLE SANDWICH

Steps:

• (To bump up the decadence level, you can toast the bread and spread butter on it before proceeding.) Spread peanut butter on both slices of bread.
• Place an overlapping row of pickles on one slice.
• Cover with the other slice. Consume.

PEANUT BUTTER, PICKLE AND POTATO CHIP SANDWICH

Steps:

• Spread peanut butter over bread. Top with pickle slices and chips.

PEANUT BUTTER AND POTATO CHIPS SANDWICH

Steps:

• I usually toast my bread so that my sandwich is crunchy and delicious.
• Spread desired amount of peanut butter on one of both slices of bread.
• Add a generous amount of potato chips and enjoy.
• I usually keep the bag close by because I can never seem to get enough chips on the sandwich:).

PEANUT BUTTER, JELLY, AND CHIP SANDWICH

Steps:

• Spread one piece of bread with peanut butter.
• Top the peanut butter with a layer of chips.
• Spread the other piece of bread with jelly.
• Put the two pieces together, press down until you hear the "crunch", and enjoy!
• (This is also good with a PB & Marshmallow Fluff sandwich.).

TUNA CRUNCH SANDWICHES

Steps:

• Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
• Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
• When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.

DISNEYLAND'S CHOCOLATE PEANUT BUTTER SANDWICH RECIPE

Steps:

• Line a cookie sheet with wax paper or parchment paper.
• Melt 1 1/2 cups of the chocolate chips and 1 teaspoon of shortening in a microwave safe bowl or big glass measuring cup. Stirring at every 20 second intervals until fully melted and smooth.
• Then dip each graham cracker half into the chocolate, tapping or gently scraping off the excess chocolate. But you want the graham cracker to be totally covered.
• Set each chocolate covered graham cracker on the cookie sheet and place in the fridge or freezer to set up quickly.
• While the chocolate covered graham crackers are setting up, make the peanut butter filling by mixing the peanut butter, powdered sugar, vanilla and milk.
• Mix until smooth and creamy.(sometimes it just easier at the end to mix with your hands) Roll into 12 equal dough balls and chill in the freezer for about 15 minutes.
• Pull out the chilled chocolate covered graham crackers and peanut butter balls. Gently flatten the peanut butter balls to the size of the graham cracker and place it on the chocolate graham. Gently spread it to the edges so it's evenly distributed.
• Melt the other 1 1/2 cups of chocolate chips with 1 teaspoon of shortening. Stirring until smooth. Gently spoon chocolate over the peanut butter layer and spread around with a spoon covering the top and sides. Put back in the fridge or freezer to set up (about 15 - 20 minutes). Then pull out and drizzle left over chocolate over the top of each graham cracker.
• Store in the fridge in an airtight container for up to a week. We like them to set at room temp for about 20 minutes before eating.