Peanut Butter Round Ups Recipes

PB & J CUPS

Steps:

• Line 8 cups in a 12-cup muffin tin with cupcake liners.
• Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off.
• Meanwhile, add the peanut butter and confectioners' sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside.
• Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill all 12 muffin cups.
• Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set.
• The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month.

PEANUT BUTTER AND JELLY ROLL-UPS

Steps:

• COMBINE cream cheese and preserves in small bowl until well blended.
• SPREAD tortillas with peanut butter to within 1/2-inch of edges. Top peanut butter with cream cheese mixture, to within 1/2-inch of edges. Carefully roll up tortillas.
• WRAP each rolled tortilla securely in plastic wrap. Refrigerate for several hours or overnight. To serve, remove from refrigerator and unwrap. Slice each tortilla into 4 to 8 angled slices.

PEANUT BUTTER AND VANILLA FRUIT ROLL-UPS

Steps:

• In a blender, mix all ingredients until pureed.
• Pour mixture onto fruit roll sheets made for your dehydrator.
• Dry in a food dehydrator at 135F for 4-8 hours, or until leathery and pliable.
• Remove from sheets while still warm.
• Let cool completely, cut into desired number of pieces and roll in plastic wrap. Store in an airtight container.

PEANUT BUTTER ROUND-UPS

Steps:

• Heat oven to 350 degrees. Have ungreased cookie.
• sheets ready.
• Beat together in a mixing bowl, shortening and sugars.
• until light and fluffy. Add eggs, one at a time, beating.
• well after each addition. Blend in peanut butter.
• Mix dry ingredients together and stir into batter add.
• rolled oats. Shape dough to form small 1-inch balls.
• Place on ungreased cookie sheet 2-inches apart.
• With a floured fork press each ball into criss cross pattern.
• Press with fork tongs 1 way and then across. Bake in oven.
• for 12 minutes or until light brown.
• I hope you enjoy this cookie recipe also.