10 Recipes to Celebrate National Peanut Butter and Jelly Day
You’ve already reveled in the glory of making your own nut butters, and now it’s time to celebrate that age-old classic: peanut butter and jelly. That’s right, April 2 is National Peanut Butter and Jelly Day, and we’ve found 10 recipes to help you celebrate.
National Peanut Butter and Jelly Day is an observance with obscure origins. Searching for an organizing body or impetus doesn’t yield much. But really, is there much more that you need to know other than April 2 is a day to nosh on as many peanut butter and jelly combinations as your heart desires? The easiest way to celebrate is, of course, the classic: peanut butter and jelly layered between two slices of bread. But the potential to take this humble pairing to the next level exists — just check out the following 10 recipes to see for yourself.
1. Grilled Peanut Butter and Jelly
The first twist on PB&J from Chow doesn’t change much, it just adds a new factor: grilling. Like on a grilled cheese, the bread becomes crisp and the filling warm and gooey as the sandwich heats in the pan. Enjoy with a glass of ice-cold milk.
- 2 slices white sandwich bread
- 2 tablespoons smooth peanut butter
- 2 tablespoons strawberry jam
- 1 tablespoon unsalted butter
Directions: Place the bread slices on a work surface and spread the peanut butter on one slice of bread and the jam on the other; set aside. Melt the butter in a large frying pan over medium heat until foaming. Add the two slices of bread, filling-side up, and cook until the bottoms are golden brown and the filling is warmed through, about six minutes. Using a flat spatula, flip one slice of bread onto the other to close the sandwich. Transfer to a plate and serve immediately.
2. Gluten-Free Peanut Butter Pancakes
There is a three (and sometimes two) ingredient recipe floating around for grain-free, Paleo pancakes. It starts with bananas and eggs, and as Top With Cinnamon explains, you can then go crazy with add-ins to the batter, including nut butters. With that in mind, celebrate peanut butter and jelly day with gluten-free peanut butter pancakes, topped with jelly.
- 1 large banana, mashed (should be around ⅓ to ½ cup when mashed)
- 2 eggs
- 2 tablespoons peanut butter
Directions: Peel and mash the banana; stir in the egg. Mix in the peanut butter. Heat a non-stick skillet and lightly spray with oil. Turn the heat down to medium-low.
Pour a circle of batter into the pan, about 1 to 2 tablespoons of batter per pancake. Cook until golden brown on the underside, then use a metal spatula to flip and cook until golden brown on the other side (30 seconds to 1 minute). Serve warm, with the jelly of your choosing.
3. Peanut Butter and Jelly Bread
Good Cook has incorporated peanut butter and jelly into the batter of a quick bread, which gets topped with even more peanut butter in a glaze. The recipe keeps all the hallmarks of the classic so that each slice tastes like the sandwich.
- 1 cup peanut butter
- 4 tablespoons butter, softened
- 2 eggs
- ¾ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup flour
- 1 teaspoon vanilla
- 2 tablespoons milk
- ½ teaspoon cinnamon
- ½ cup jam
- 1 tablespoon peanut butter
- 1 tablespoon butter, softened
- 1 cup powdered sugar
- 1 tablespoon milk
Directions: Preheat oven to 350 degrees Fahrenheit. In a large bowl, beat together the peanut butter, butter, eggs, and sugar with an electric mixer until smooth. Add the baking powder, salt, flour, vanilla, and cinnamon to the batter and combine until well mixed.
Spoon half of the batter into an 8-inch-by-4-inch loaf pan that has been lightly coated with nonstick baking spray. Use a spoon to spread a ribbon of jam down the center of the batter, then top with the remaining batter. Transfer to preheated oven; bake for 40-50 minutes, or until the center of the bread springs back to the touch.
While bread is baking, prepare the glaze drizzle by whisking together the peanut butter, butter, powdered sugar, and milk. Microwave slightly if needed before drizzling over warm bread. Allow to cool before slicing the bread and serving.
4. Peanut Butter and Jelly Pull-Apart Bread
You’ll only need five ingredients, and in less than an hour, you’ll be munching on a PB&J version of pull-apart bread thanks to Hello Wonderful.
- one package of Pillsbury Grands Flaky Layers Biscuits
- smooth peanut butter
- jam or jelly
- 1 tablespoon of melted butter (optional)
- sugar (optional, for sprinkling on top before baking)
Directions: Preheat oven to 375 degrees Fahrenheit. Pull apart the biscuit rounds (there are 8 total) and slice each in half to get 16 rounds. Add a spoonful of peanut butter and spoonful of jam to each round. Line a 9-inch-by-5-inch loaf pan with parchment paper.
Add one peanut butter round to one jelly round so you have 8 “sandwiches.” Line up the rounds standing up in the parchment-lined loaf pan. Brush with melted butter and sprinkle with sugar (optional). Bake in the oven until the top is golden brown, about 30-35 minutes.
5. Peanut Butter and Jelly Pockets
You may also want to use a package of biscuits in a different manner, creating Food.com‘s recipe for peanut butter and jelly pockets.
- 1 can refrigerated buttermilk biscuits (Pillsbury Grands)
- ½ cup peanut butter
- 8 teaspoons jelly (or jam)
Directions: Preheat oven to 350 degrees Fahrenheit. Lightly grease a cookie sheet and set aside. Separate dough into 8 biscuits; flatten each into a round (about 5-6 inches). Spoon about 1 tablespoon of peanut butter (use more or less to taste) onto each round; top with 1 teaspoon of jelly. Fold each biscuit in half over filling and crimp edges to seal. Place on cookie sheet and bake for 15 minutes or until browned. Let cool for at least 10 minutes before enjoying!
6. Peanut Butter and Jelly French Toast Sticks
These french toast slices will satisfy any craving you have, so eat Heat Oven to 350′s french toast sticks on National Peanut Butter and Jelly Day as a snack, for breakfast, as dinner for breakfast, or serve as a dessert.
- 1 cup whole milk
- ½ cup heavy cream
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 8 slices brioche (or other soft bread)
- ¼ cup creamy peanut butter
- ¼ cup fruit preserves
- 1 tablespoon butter, for coating pan
Directions: In a wide, shallow dish, combine milk, cream, eggs, vanilla, cinnamon, and scraped vanilla bean. Spread the bread slices evenly with the peanut butter and jelly and form sandwiches. Dip assembled sandwiches in batter, coating each side evenly. Heat a large cast iron or nonstick griddle over medium heat.
Grease pan with butter. When butter starts to sizzle, turn heat up a notch. Place sandwiches on the griddle and cook, 4 to 5 minutes on each side, until golden brown. Cut into strips and serve with maple syrup.
7. Peanut Butter and Jelly Muffins
Chunky peanut butter adds texture to Baking Bites’ peanut butter and jelly muffins. If jam or jelly is your favorite part of a PB&J, you’ll want to serve the muffins with an extra dose, because there is little in the batter.
- 2¼ cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup brown sugar
- 6 tablespoons butter, melted and cooled
- ½ cup crunchy peanut butter
- 2 large eggs
- 1 cup milk
- approximately ⅓ cup jam (any kind)
Directions: Preheat oven to 375 degrees Fahrenheit and line a muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs, and milk until smooth. Pour into flour mixture and stir until just combined. Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup (of a standard 12-cup muffin tin) should be filled to the top.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed. Cool on a wire rack.
8. Peanut Butter and Jelly Bars
Bon Appétit elevates the peanut butter and jelly combination by putting it into a bar that is topped with peanuts for an additional crunch factor.
- nonstick vegetable oil spray
- 1½ cups unbleached, all-purpose flour
- ½ teaspoon baking powder
- ¾ cup smooth peanut butter
- ¾ cup (packed) golden brown sugar
- ½ cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup grape jelly or other jelly or jam
- ⅔ cup coarsely chopped salted dry-roasted peanuts
Directions: Preheat oven to 350 degrees Fahrenheit. Line 8-inch-by-8-inch-by-2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and ¼ teaspoon salt in small bowl.
Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1½ cups). Place remaining dough in freezer for 10 minutes.
Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over. Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack. Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares.
9. Peanut Butter and Jelly Pies
Spoon Fork Bacon tells you to make a cream-cheese crust filled with peanut butter and jelly goodness. These miniature pies are sure please kids and adults on April 2.
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup cold unsalted butter, cut into cubes
- ¼ cup cold cream cheese, cut into cubes
- 2 tablespoons buttermilk
- ¼ cup peanut butter
- ¼ cup blackberry jam (or any jam/jelly flavor of your choice)
- 1 egg, lightly beaten
- 1 tablespoon heavy cream
Directions: Preheat oven to 400 degrees Fahrenheit. In a bowl, sift together the flour, baking powder, and salt. Add the cold cubes of butter and cream cheese and cut in with a pastry knife or your fingers until a fine crumble is made. Add the buttermilk and gently work together until a dough just comes together.
Form the dough into a disc, wrap it in plastic wrap, and place in the refrigerator. Once the dough has chilled, roll the dough out onto a lightly floured surface until ⅛ inch thick. Cut 24 2½-inch fluted circles from the dough and fill half with a small amount peanut butter and jelly.
Whisk together the egg and cream. Brush the perimeter of each hand pie with the egg wash and place the non-filled pie crusts over each filled crust and gently press together to seal. Brush the tops with egg wash. Using a paring knife, cut 3 small slits on the tops of each hand pie. Place them onto a parchment-lined baking sheet and bake in the oven for 12 to 15 minutes or until golden brown. Allow the PB&J pies to cool completely on a cooling rack. Serve.
10. Peanut Butter and Jelly Smoothie
Finally, you can drink your favorite flavor combination with a protein smoothie from Sally’s Baking Addiction. It doesn’t use any actually jelly or jam — instead, fruit is used for that flavor component.
- 1 medium banana, peeled, sliced, and frozen
- 6 ounces Greek yogurt (flavored or unflavored)
- 1 cup frozen berries (any variety)
- ¾ cup unsweetened almond milk (or your favorite kind of milk)
- 1 tablespoon peanut butter (any kind you like)
Directions: Put all of the ingredients into the blender, in the order listed, and blend on high until thick and smooth. You may need to stop and stir/scrape down the sides of the blender a few times.