Peanut Butter Jelly Filled Spiders Recipes

PEANUT BUTTER & JELLY SPIDERS RECIPE BY TASTY

Steps:

• Using the lid of a wide mouth mason jar, carve out rounds into both slices of bread, remove the crusts.
• Spread peanut butter evenly across one side of one of the rounds and spread jelly evenly across one side of the other round.
• Place peanut butter round and jelly round together to create the "body" of the spider.
• Place 4 pretzel sticks into the left side of the sandwich and 4 pretzel sticks into the right side, creating the "spider legs."
• Place raisins on the sandwich to create the "eyes."
• Enjoy!

RASPBERRY FARM JELLY WITH PEANUT BUTTER AND APPLESAUCE SHORTBREAD SPIDERS

Steps:

• For the raspberry jelly: Combine the sugar and agar in a medium saucepan fitted with a candy thermometer. Whisk in the cold water and add the glucose syrup. Cook at a gentle boil while stirring until the mixture reaches 223 degrees F, about 8 minutes.
• Remove the agar mixture from the heat and allow to cool to 194 degrees F. Add the raspberry juice, stir to incorporate and pour into 2-inch round silicone candy molds. Allow to set for 45 minutes in the refrigerator.
• For the handcrafted peanut butter: Process the dry roasted peanuts in a spice grinder until smooth. Add the canola oil and process again, then add the agave nectar and process until smooth, about 1 minute. Transfer the peanut butter to a piping bag and set aside.
• For the applesauce shortbread: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• Cream the butter and sugar together with an electric mixer until light, about 3 minutes. Add the egg, applesauce and cream and mix to incorporate, about 1 minute. Add the flour, vanilla and salt and mix until the dough holds together, about 1 minute.
• Transfer the dough to a pastry bag and cut a 1/4-inch opening at the end. Pipe out 2-inch circles of the dough onto the prepared baking sheet and bake until golden brown, about 10 minutes. Let cool.
• Transfer the peanut butter to a pastry bag, pipe the peanut butter onto the cooled shortbread cookies and spread it out to the edges. Top each with the cooled and set raspberry jelly.
• To decorate: Put the chocolate in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Remove from the heat and set the bowl of chocolate over the water to melt. Stir until smooth and transfer to a piping bag.
• Cut a small opening at the end of the pastry bag and decorate the tops of each cookie with spider legs.

PEANUT BUTTER AND JELLY STROMBOLI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Dust a flat work surface with flour; roll bread dough into an oval shape that is 1/4-inch thick.
• Spoon peanut butter into a microwave-safe bowl; melt in the microwave at 50% power for 45 seconds. Spread evenly over dough with a spatula.
• Pour grape jelly into a microwave-safe bowl; melt in the microwave at 50% power for 20 seconds. Spread over peanut butter with the spatula.
• Roll dough lengthwise toward you and shape into a 'U'; transfer to a nonstick baking sheet. Brush egg over dough; sprinkle sugar on top.
• Bake in the preheated oven until golden brown, about 15 minutes. Let stand for 5 minutes before slicing.

PEANUT BUTTER SPIDER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment.
• Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
• Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.
• Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
• Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
• Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.
• Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.
• Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.

PEANUT BUTTER AND JELLY DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add 1 cup flour; mix well. Let stand in a warm place for 30 minutes. Add the egg, egg yolks, sugar and salt; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. , Cool for 2-3 minutes; cut a small slit with a sharp knife on 1 side of each doughnut. Cut a small hole in the corner of a pastry bag; insert a very small round tip. Fill bag with jelly. Fill each doughnut with about 1 teaspoon jelly. , In a small bowl, beat peanut butter, confectioners' sugar and salt until smooth. Gradually beat in enough whipping cream to reach desired glaze consistency. Dip doughnuts in frosting.

PEANUT BUTTER AND JELLY JEWELS

Steps:

• Place 2 oven racks in the upper and lower thirds of the oven.
• Preheat oven to 375°F.
• Food Processor Method
• Into a small bowl, sift together the flour, baking soda, and salt, then whisk to mix evenly. In a food processor with the metal blade, process the sugars for several minutes until very fine. Cut the butter into a few pieces and add it with the motor running. Add the peanut butter and process until smooth and creamy. Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour mixture and pulse in just until incorporated.
• Electric Mixer Method
• Soften the butter. Into a small bowl, sift together the flour, baking soda, and salt. Whisk to combine well. Set aside. In a mixing bowl, beat the sugars until well mixed. Add the butter and peanut butter and beat for several minutes, until very smooth and creamy. Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl. At low speed, gradually beat in the flour mixture just until incorporated.
• For Both Methods
• Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight. (This keeps the dough from cracking when shaped.)
• Measure the dough into a 1 1/4-inch cookie scoop or 2 level teaspoons and roll it between the palms of your hands to shape 1-inch balls. Place the balls 1 1/2 inches apart on the cookie sheets. As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.
• Bake for 10 to 12 minutes or until lightly browned and set. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
• Cool the cookies on the sheets for a few minutes or until firm enough to lift. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.
• Fill the centers with the cherry preserves or milk chocolate toppings.
• Cherry Preserves Topping
• In a microwave oven or a saucepan, heat the preserves until boiling. Strain the jelly into a small heavy saucepan. Place the cherries remaining in the strainer in the centers of the cookies. If some are crushed, piece them together.
• On medium heat, boil the jelly for about 5 minutes, stirring constantly until, when it is dropped from the stirring spoon, the last drops gather to form one large sticky drop that hangs from the spoon. The jelly will be reduced to about 3/4 cup. Allow the jelly to cool about 1 minute or until the bubbling stops. Spoon heaping 1/4 to 1/2 teaspoons over each cherry.
• Milk Chocolate Topping
• Break the chocolate into squares and place them in the top of a double boiler. Set it over hot but not simmering water. The water must not touch the bottom of the double-boiler insert. Stir until the chocolate begins to melt. Return the pan to low heat if the water cools, but be careful that the water does not get too hot. Stir the chocolate until smooth, and cool it until it is no longer warm to the touch. (The chocolate may be melted in a microwave oven if stirred every 15 seconds. Remove it before it is fully melted and stir, using residual heat to complete melting). Whisk in the softened butter. The mixture will immediately thicken. Do not overwhisk. Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers of the cookies or use a small metal spatula to spread on a dollop. You can also use a coupler with a number 22 star decorating tube to pipe the chocolate decoratively into the centers. Allow the chocolate to set until firm.
• Store:
• Cookies filled with chocolate can be stacked in an airtight container at room temperature. Cookies with cherry centers need to be placed in single layers in airtight containers at room temperature. Do not cover the surface of the cookie with plastic wrap as the cherry center remains slightly sticky.
• Keeps:
• 1 month if filled, several months unfilled.
• Smart Cookie
• • For the best texture and flavor, be sure to use commercially prepared peanut butter such as Skippy and not homemade or health food varieties, which are less smooth.
• • The dry ingredients are sifted together because baking soda has a tendency to lump.
• • Using superfine sugar will result in fewer cracks in the cookie's surface. It can be prepared easily in a food processor by processing granulated sugar for a few minutes or until it is as fine as sand.
• • These cookies are much lighter than the usual peanut butter cookie, despite the high amount of peanut butter, because there is less flour, which offsets the bulk of the peanuts.
• • For a more delicate flavor and a finer, less "sandy" texture, that does not crack, try a batch using half the amount of peanut butter. The cookies will also be flatter and crisper.
• • Cherry preserves, straight from the jar, can be placed in the center of the unbaked cookie and baked in it, but the cookie is far less attractive.
• • Allow the cookie sheet(s) to cool completely before using for the next batch.
• • Distribute the cookies evenly around the cookie sheet. Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.
• • For a delicious variation that will enable you to pack the cherry variety without their sticking together, top the cherry centers with melted chocolate. Use 3 ounces of bittersweet or semisweet chocolate and 2 ounces of finely chopped milk chocolate. Melt the bittersweet chocolate as indicated for the Milk Chocolate Topping. Scrape it into a small container, immediately add the finely chopped milk chocolate, and stir until the chocolate is completely melted. Use a small spoon to cover the cherry center with the chocolate or pipe it from a reclosable quart-size freezer bag with a small piece cut from one of the corners of the bag. Place the cookies in a cool place or the refrigerator for about 5 minutes or until the chocolate is set and no longer shiny.

PEANUT BUTTER & JELLY FILLED SPIDERS

Steps:

• Prepare two baking sheets with cooking spray; set aside.
• In a small bowl, combine peanut butter and jam; set aside.
• Divide dough into sixteen equal pieces. It takes two pieces of dough to make one spider.
• To make spider, take one piece of dough, on a lightly floured surface, divide this piece into four equal pieces for spider's legs.
• Roll each of these pieces into thin ropes, each being eight inches long.
• Lay each of these ropes, parallel and equal in length to each other, half inch apart onto prepared baking sheet.
• For the spider's body, divide a second piece of dough, one twice as large as the other.
• On a floured surface, pat larger piece of dough with the palm of your hand to flatten.
• Place two teaspoons peanut butter and jam mixture onto center of circle.
• Bring ends of dough up together and seal seams.
• Gently roll this piece of dough into a ball; set aside.
• Roll smaller piece of dough in a round ball (this will be the spider's head).
• Place peanut butter filled body and head centered on top of the four ropes of dough.
• Finish with remaining pieces of dough to make eight spiders. Each spider should have eight legs.
• Let rise until doubled in size, one hour.
• Bake in a 375 degree oven for ten minutes, or until golden brown.