18 Delicious Peanut Butter and Jelly Recipes for Every Occasion

Delightful, versatile, and always comforting, peanut butter and jelly sandwiches are the ultimate quick fix for any meal or snack. But why stop at the classic? Our roundup of 18 Delicious Peanut Butter and Jelly Recipes transforms this beloved duo into creative dishes for every occasion. From breakfast to dessert, get ready to fall in love with PB&J all over again. Keep reading to find your next favorite recipe!

Classic Peanut Butter and Jelly Sandwich

Whisking together nostalgia and simplicity, the Classic Peanut Butter and Jelly Sandwich stands as a testament to the beauty of uncomplicated flavors. This beloved staple, with its creamy, nutty spread and sweet, fruity preserves, offers a delightful contrast in textures and tastes that has captivated generations.

Ingredients

• 2 slices of artisan whole wheat bread, lightly toasted
• 2 tablespoons of smooth, organic peanut butter
• 1 tablespoon of high-quality strawberry preserves
• 1 teaspoon of European-style unsalted butter, softened

Instructions

1. Begin by toasting the artisan whole wheat bread in a toaster set to medium heat until golden brown, approximately 2 minutes, to achieve a crisp exterior while maintaining a tender interior.
2. Evenly spread the softened European-style unsalted butter on one side of each toasted bread slice to add a rich, velvety layer that enhances the sandwich’s texture.
3. Using a small offset spatula, apply the smooth, organic peanut butter to the unbuttered side of one bread slice, ensuring coverage reaches the edges for maximum flavor in every bite.
4. On the unbuttered side of the second bread slice, delicately spread the high-quality strawberry preserves, aiming for an even layer that complements the peanut butter without overwhelming it.
5. Carefully join the two slices together, with the peanut butter and jelly sides facing inward, pressing lightly to adhere without compressing the bread too much.
6. For a professional touch, trim the crusts with a sharp serrated knife, then slice the sandwich diagonally to create two elegant triangles, revealing the beautiful layers within.

Notably, the sandwich presents a harmonious blend of creamy and fruity elements, with the slight crunch of toasted bread adding depth. Serve it alongside a chilled glass of almond milk for a comforting, balanced meal that delights the senses.

Peanut Butter and Jelly Smoothie

Harmoniously blending the nostalgic flavors of childhood with a sophisticated twist, this Peanut Butter and Jelly Smoothie offers a creamy, indulgent experience that’s both refreshing and satisfying. Perfect for a quick breakfast or a delightful afternoon treat, it’s a modern take on the classic sandwich.

Ingredients

• 1 cup unsweetened almond milk, chilled
• 2 tablespoons creamy, natural peanut butter
• 1/2 cup frozen mixed berries
• 1 tablespoon pure maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup ice cubes

Instructions

1. In a high-speed blender, combine the chilled unsweetened almond milk and creamy, natural peanut butter. Blend on high for 15 seconds to ensure a smooth base.
2. Add the frozen mixed berries, pure maple syrup, and vanilla extract to the blender. Blend on high for another 20 seconds, or until the mixture is uniformly pink.
3. Introduce the ice cubes to the blender last, blending on high for 30 seconds, or until the smoothie reaches a thick, creamy consistency. Tip: For a smoother texture, scrape down the sides of the blender halfway through.
4. Pour the smoothie into a tall glass immediately to enjoy its optimal texture. Tip: Garnish with a drizzle of peanut butter and a few fresh berries for an elegant presentation.
5. Serve with a wide straw to savor every sip. Tip: For an extra chill, place the glass in the freezer for 5 minutes before serving.

Perfectly balanced, this smoothie boasts a velvety texture with the rich, nutty depth of peanut butter and the bright, tangy sweetness of berries. Experiment with different berry combinations or a sprinkle of granola on top for added crunch.

Peanut Butter and Jelly Oatmeal

Perfectly blending the nostalgic flavors of childhood with the wholesome goodness of oats, this Peanut Butter and Jelly Oatmeal transforms a simple breakfast into a decadent morning treat. The creamy peanut butter melts into the warm oats, while the jelly adds a sweet, fruity contrast, creating a dish that’s both comforting and sophisticated.

Ingredients

• 1 cup rolled oats
• 2 cups water
• 1/4 teaspoon sea salt
• 2 tablespoons creamy peanut butter, preferably organic
• 2 tablespoons strawberry jelly, artisanal
• 1/4 cup whole milk, cold

Instructions

1. In a medium saucepan, combine the rolled oats, water, and sea salt over medium-high heat.
2. Bring the mixture to a gentle boil, then reduce the heat to low, stirring occasionally to prevent sticking, for exactly 5 minutes.
3. Once the oats have absorbed most of the water and reached a creamy consistency, remove the saucepan from the heat.
4. Stir in the creamy peanut butter until fully incorporated and the oatmeal has a uniform, velvety texture.
5. Gently fold in the strawberry jelly, creating swirls for a marbled effect, being careful not to overmix.
6. Divide the oatmeal between two bowls and drizzle each with 2 tablespoons of cold whole milk for a refreshing contrast.

Best enjoyed immediately, this Peanut Butter and Jelly Oatmeal offers a delightful play of textures, from the creamy oats to the bursts of jelly. For an extra touch of elegance, garnish with a sprinkle of crushed peanuts or a dollop of additional jelly on top.

Peanut Butter and Jelly Pancakes

On a leisurely weekend morning, there’s nothing quite like the comforting embrace of Peanut Butter and Jelly Pancakes, a delightful twist on the classic sandwich that promises to elevate your breakfast table with its rich flavors and tender texture.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 cup buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1/4 cup creamy peanut butter
• 1/4 cup strawberry preserves
• Clarified butter, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
2. In a separate bowl, combine the room temperature buttermilk, lightly beaten pasture-raised egg, and melted unsalted butter, stirring until the mixture is homogenous.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are perfectly acceptable for fluffy pancakes.
4. Heat a non-stick skillet over medium-low heat and lightly grease with clarified butter, ensuring an even coating to prevent sticking.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges appear set, approximately 2-3 minutes.
6. Carefully flip each pancake and continue to cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the cooked pancakes to a warm plate and repeat the process with the remaining batter, greasing the skillet as needed.
8. Once all pancakes are prepared, spread a thin layer of creamy peanut butter on one pancake, followed by a dollop of strawberry preserves, then top with another pancake to form a sandwich.

Best enjoyed warm, these Peanut Butter and Jelly Pancakes offer a harmonious blend of nutty and sweet flavors, with a texture that’s irresistibly fluffy yet satisfyingly dense. For an extra touch of elegance, drizzle with a light syrup or garnish with fresh berries to complement the strawberry preserves.

Peanut Butter and Jelly Muffins

Gracefully blending the nostalgic charm of a childhood favorite with the sophistication of a bakery-quality treat, these Peanut Butter and Jelly Muffins offer a delightful twist on the classic sandwich. Perfect for breakfast or a midday snack, each muffin is a tender, moist masterpiece, with swirls of fruity jelly and a rich peanut butter crumb.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup creamy peanut butter, preferably organic
• 1/2 cup whole milk, at room temperature
• 1/4 cup unsalted butter, melted and cooled
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup high-quality strawberry jelly

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, blend the peanut butter, whole milk, melted butter, beaten egg, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to ensure tender muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Using a teaspoon, create a small well in the center of each muffin and fill with approximately 1 tsp of strawberry jelly.
7. Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the peanut butter portion comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these muffins boast a perfect balance of flavors and textures, with the peanut butter base providing a soft, dense crumb and the jelly adding a sweet, tangy contrast. Serve them warm with a dollop of whipped cream for an indulgent breakfast or enjoy them as is for a satisfying snack.

Peanut Butter and Jelly Bars

Venturing into the realm of nostalgic treats with a sophisticated twist, these Peanut Butter and Jelly Bars blend the classic American sandwich into a decadent, shareable dessert. Perfectly balanced with a buttery shortbread base, a rich peanut butter layer, and a swirl of artisanal fruit preserves, they’re a testament to the elegance of simplicity.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large pasture-raised egg, lightly beaten
• 1 cup creamy peanut butter, preferably natural
• 1/2 cup high-quality strawberry preserves
• 1/4 cup roasted peanuts, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
2. In a medium bowl, whisk together the sifted flour, granulated sugar, and fine sea salt. Tip: Sifting the flour ensures a lighter, more tender base.
3. Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keeping the butter cold prevents the dough from becoming greasy.
4. Stir in the lightly beaten pasture-raised egg until the dough comes together. Press the dough evenly into the prepared baking pan. Tip: Use the bottom of a measuring cup to press the dough for an even layer.
5. Bake for 15 minutes, or until the edges are just beginning to turn golden. Remove from the oven and let cool slightly.
6. Spread the creamy peanut butter evenly over the warm base. Dollop the high-quality strawberry preserves on top and use a knife to swirl it into the peanut butter. Sprinkle with finely chopped roasted peanuts.
7. Return to the oven and bake for an additional 20 minutes, or until the preserves are bubbly and the edges are golden brown.
8. Allow to cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into bars.

Notably, these bars offer a delightful contrast of textures, from the crumbly shortbread base to the creamy peanut butter and sticky-sweet preserves. For an extra touch of luxury, serve slightly warmed with a scoop of vanilla bean ice cream.

Peanut Butter and Jelly Thumbprint Cookies

These Peanut Butter and Jelly Thumbprint Cookies are a delightful twist on the classic sandwich, transformed into a bite-sized treat that’s both nostalgic and sophisticated. The combination of creamy peanut butter and sweet jelly nestled in a tender, buttery cookie creates a perfect balance of flavors and textures.

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour, sifted
• 1/2 teaspoon fine sea salt
• 1/2 cup creamy peanut butter
• 1/4 cup fruit jelly (such as raspberry or strawberry)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. Gradually fold in the sifted all-purpose flour and fine sea salt, mixing just until the dough comes together.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
6. Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball.
7. Fill each indentation with 1/2 teaspoon of creamy peanut butter, then top with a small dollop of fruit jelly.
8. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

With their tender crumb and the rich, nutty flavor of peanut butter complemented by the sweet tang of jelly, these cookies are a sophisticated take on a childhood favorite. Serve them at your next gathering for a touch of whimsy and elegance.

Peanut Butter and Jelly French Toast

Nothing evokes childhood nostalgia quite like the classic peanut butter and jelly sandwich, yet this Peanut Butter and Jelly French Toast elevates the familiar favorite into a decadent breakfast or brunch masterpiece. Imagine thick slices of brioche, golden and crisp, sandwiching a luscious layer of creamy peanut butter and sweet, fruity jam, all dipped in a rich custard and griddled to perfection.

Ingredients

• 4 slices of brioche bread, 1 inch thick
• 1/2 cup smooth peanut butter
• 1/4 cup strawberry jam
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp clarified butter
• 1 tbsp granulated sugar

Instructions

1. Spread 2 slices of brioche bread evenly with 1/4 cup peanut butter each.
2. Top the peanut butter with 2 tbsp strawberry jam per slice, spreading gently to avoid tearing the bread.
3. Place the remaining slices of brioche on top to form sandwiches, pressing lightly to seal.
4. In a shallow dish, whisk together the lightly beaten eggs, whole milk, vanilla extract, and ground cinnamon until fully combined.
5. Heat a large non-stick skillet over medium heat and add 1 tbsp clarified butter, ensuring the pan is evenly coated.
6. Dip each sandwich into the egg mixture, allowing each side to soak for 15 seconds to absorb the custard fully.
7. Transfer the soaked sandwiches to the skillet and cook for 3-4 minutes per side, or until golden brown and crisp.
8. Flip the sandwiches carefully using a spatula to maintain their shape and cook the other side to the same golden perfection.
9. Remove from the skillet, sprinkle with granulated sugar, and let rest for 1 minute before slicing.

Out of the skillet, this French toast boasts a crispy exterior that gives way to a soft, custardy center, with the peanut butter and jelly melting slightly for a gooey, irresistible bite. Serve it dusted with powdered sugar and a drizzle of maple syrup for an extra touch of sweetness, or accompany it with fresh berries for a refreshing contrast.

Peanut Butter and Jelly Granola

Fusing the nostalgic charm of childhood lunches with the sophisticated crunch of artisanal granola, this Peanut Butter and Jelly Granola transforms a classic duo into a breakfast masterpiece. Each bite offers a harmonious blend of creamy, nutty depths and sweet, fruity highlights, perfect for elevating your morning routine.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup creamy, unsweetened peanut butter
• 1/4 cup pure maple syrup
• 1/4 cup freeze-dried strawberry powder
• 1/4 cup chopped, unsalted peanuts
• 1 tbsp coconut oil, melted
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the rolled oats, chopped peanuts, and sea salt, stirring to distribute evenly.
3. In a separate bowl, whisk together the peanut butter, maple syrup, melted coconut oil, and vanilla extract until smooth and fully incorporated.
4. Pour the wet ingredients over the dry ingredients, using a spatula to fold and coat the mixture thoroughly, ensuring no dry spots remain.
5. Spread the granola mixture onto the prepared baking sheet in an even layer, pressing down lightly to encourage clumping.
6. Bake for 20 minutes, then remove from the oven to sprinkle the freeze-dried strawberry powder evenly over the top.
7. Return to the oven and bake for an additional 10 minutes, or until the granola is golden and fragrant.
8. Allow the granola to cool completely on the baking sheet, which will help it crisp up and form those desirable clusters.

Kaleidoscopic in flavor and texture, this granola boasts a delightful crunch with pockets of melt-in-your-mouth peanut butter and bursts of strawberry sweetness. Serve it layered with Greek yogurt and a drizzle of honey for a parfait that’s as visually stunning as it is delicious.

Peanut Butter and Jelly Yogurt Parfait

Just when you thought the classic peanut butter and jelly sandwich couldn’t get any better, we’ve reimagined it into a luxurious yogurt parfait that’s as delightful to look at as it is to devour. This elegant twist combines creamy, rich layers with the nostalgic flavors of childhood, perfect for a sophisticated breakfast or a refined dessert.

Ingredients

• 1 cup Greek yogurt, full-fat and strained
• 2 tbsp smooth peanut butter, preferably organic
• 1/4 cup raspberry preserves, seedless and artisanal
• 1/2 cup granola, toasted and lightly salted
• Fresh raspberries, for garnish
• Mint leaves, for garnish

Instructions

1. In a small bowl, whisk the Greek yogurt until it achieves a smooth, velvety consistency.
2. Gently warm the peanut butter in a microwave for 15 seconds to soften, ensuring it’s easier to layer without clumping.
3. Using a clear glass, begin layering: start with a spoonful of yogurt, followed by a drizzle of peanut butter, then a spoonful of raspberry preserves. Repeat until the glass is nearly full, finishing with a yogurt layer.
4. Sprinkle the toasted granola evenly over the top layer of yogurt for a satisfying crunch.
5. Garnish with fresh raspberries and a mint leaf for a pop of color and freshness.

Perfect for those who appreciate the harmony of textures and flavors, this parfait offers a creamy, crunchy, and slightly tart experience. Serve it in a stemless wine glass for an extra touch of elegance at your next brunch gathering.

Peanut Butter and Jelly Pop Tarts

Gracefully bridging the gap between nostalgic childhood flavors and sophisticated pastry craftsmanship, these Peanut Butter and Jelly Pop Tarts offer a delightful twist on a classic. Encased in a flaky, buttery crust, the harmonious blend of creamy peanut butter and sweet, fruity jelly elevates this humble treat to gourmet status.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 4 tbsp ice water
• 1/2 cup smooth peanut butter
• 1/4 cup strawberry jelly
• 1 pasture-raised egg, lightly beaten for egg wash
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt.
2. Add the chilled, cubed unsalted butter to the dry ingredients. Using a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will result in a tough crust.
4. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for 30 minutes to allow the gluten to relax.
5. Preheat the oven to 375°F and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out one disc of dough to a 1/8-inch thickness. Cut into rectangles, approximately 3×4 inches.
7. Spread 1 tablespoon of smooth peanut butter onto half of the rectangles, leaving a 1/2-inch border. Top with 1 teaspoon of strawberry jelly.
8. Brush the edges with the lightly beaten egg wash, then place the remaining rectangles on top. Press the edges to seal, then crimp with a fork.
9. Transfer the pop tarts to the prepared baking sheet. Brush the tops with the remaining egg wash and sprinkle with turbinado sugar.
10. Bake for 18-20 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Rotate the baking sheet halfway through for even browning.
11. Allow the pop tarts to cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: The filling will be extremely hot, so let them cool slightly before serving.

Captivating in both appearance and taste, these Peanut Butter and Jelly Pop Tarts boast a crisp, golden exterior that gives way to a lusciously soft, jammy center. Serve them warm with a drizzle of melted dark chocolate for an indulgent breakfast or a chic afternoon tea accompaniment.

Peanut Butter and Jelly Ice Cream

Just when you thought the classic peanut butter and jelly sandwich couldn’t get any better, we’ve transformed it into a luxurious ice cream that’s both nostalgic and novel. This Peanut Butter and Jelly Ice Cream combines the creamy richness of peanut butter with the sweet, fruity tang of jelly, all swirled into a velvety frozen dessert that’s sure to delight.

Ingredients

• 1 cup heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup smooth peanut butter, preferably made from Valencia peanuts
• 1/4 cup strawberry jelly, seedless
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, whole milk, and granulated sugar, stirring until the sugar is completely dissolved, about 5 minutes.
2. Remove the saucepan from the heat and whisk in the peanut butter, vanilla extract, and fine sea salt until the mixture is smooth and homogenous.
3. Transfer the mixture to a bowl, cover with plastic wrap, and chill in the refrigerator for at least 4 hours, or until completely cold.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until it reaches a soft-serve consistency.
5. While the ice cream is churning, gently warm the strawberry jelly in a small saucepan over low heat for 2-3 minutes to make it easier to swirl.
6. Once the ice cream has churned, layer it into a freezer-safe container, alternating with dollops of the warmed jelly, and use a knife to gently swirl.
7. Cover the container and freeze the ice cream for at least 4 hours, or until firm.

Marvel at the creamy texture and the perfect balance of flavors in this Peanut Butter and Jelly Ice Cream. Serve it sandwiched between two peanut butter cookies for an extra indulgent treat or simply enjoy it by the scoop on a warm summer day.

Peanut Butter and Jelly Cheesecake

Elevating the classic American sandwich to a dessert worthy of any gourmet table, this Peanut Butter and Jelly Cheesecake combines creamy richness with the nostalgic flavors of childhood. Each bite delivers a sophisticated harmony of smooth peanut butter filling and a vibrant swirl of homemade jelly, all resting on a buttery graham cracker crust.

Ingredients

• 1 1/2 cups finely ground graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted and slightly cooled
• 24 oz cream cheese, room temperature
• 1 cup smooth peanut butter, preferably organic
• 3/4 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup homemade or high-quality strawberry jelly

Instructions

1. Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Tip: Use the bottom of a measuring cup to evenly press the crust.
3. Bake the crust for 10 minutes, then remove from the oven and let cool slightly. Reduce the oven temperature to 300°F (149°C).
4. In a large bowl, beat the cream cheese and peanut butter until smooth. Gradually add 3/4 cup sugar, then the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Pour the filling over the crust. Dollop the jelly on top and use a knife to swirl it into the batter. Tip: Avoid over-swirling to maintain distinct layers of flavor.
6. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Tip: A water bath can prevent cracks for a smoother surface.
7. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent sinking.
8. Refrigerate for at least 4 hours, preferably overnight, before serving.

Gloriously creamy with a perfect balance of sweet and salty, this cheesecake is a showstopper when garnished with fresh berries or a drizzle of melted peanut butter. The graham cracker crust adds a delightful crunch, making each slice a textural masterpiece.

Peanut Butter and Jelly Brownies

Savory and sweet collide in this decadent twist on a classic comfort food, where the rich, nutty depth of peanut butter marries the fruity brightness of jelly in a fudgy brownie base. Perfect for those who cherish the nostalgic flavors of childhood but crave a sophisticated dessert experience.

Ingredients

• 1 cup unsalted butter, clarified
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour, sifted
• 1/2 cup cocoa powder, Dutch-processed
• 1/4 teaspoon fine sea salt
• 1/2 cup creamy peanut butter, natural
• 1/4 cup grape jelly, seedless

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, allowing overhang on two sides for easy removal.
2. In a medium saucepan over low heat, melt the clarified butter, then whisk in the granulated sugar until fully combined and slightly glossy.
3. Remove the saucepan from heat and gradually stir in the lightly beaten eggs and vanilla extract, ensuring the mixture is smooth and homogenous.
4. Sift together the all-purpose flour, Dutch-processed cocoa powder, and fine sea salt, then fold these dry ingredients into the wet mixture until just combined, avoiding overmixing.
5. Pour the brownie batter into the prepared pan, then dollop the peanut butter and grape jelly evenly over the top. Use a knife to swirl the additions into the batter for a marbled effect.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be set, and the center slightly soft.
7. Allow the brownies to cool completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into squares.

Yield: These brownies boast a luxurious, fudgy texture with pockets of gooey peanut butter and bursts of jelly, creating a delightful contrast in every bite. Serve slightly warmed with a dollop of whipped cream or a scoop of vanilla bean ice cream for an indulgent dessert.

Peanut Butter and Jelly Cupcakes

Elevating the classic childhood favorite to new heights, these Peanut Butter and Jelly Cupcakes blend nostalgic flavors with sophisticated baking techniques, resulting in a dessert that’s both whimsical and refined.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking powder, aluminum-free
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup whole milk
• 1/2 cup creamy peanut butter, no-stir
• 1/4 cup grape jelly, seedless

Instructions

1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin tin with parchment liners.
2. In a medium bowl, whisk together the sifted flour, baking powder, and sea salt until well combined.
3. In a large bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the beaten eggs to the butter mixture, followed by the vanilla extract, ensuring each addition is fully incorporated before proceeding.
5. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined after each addition.
6. Fold in the peanut butter gently, leaving streaks for a marbled effect.
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Using a small spoon, create a well in the center of each cupcake and fill with approximately 1 tsp of grape jelly.
9. Bake for 18-20 minutes, or until a toothpick inserted into the cake part comes out clean.
10. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Gracefully balancing the rich, nutty depth of peanut butter with the sweet, tangy burst of jelly, these cupcakes offer a delightful contrast in textures and flavors. Serve them at your next gathering for a touch of playful elegance, or enjoy as a sophisticated afternoon treat.

Peanut Butter and Jelly Banana Bread

Harmoniously blending the nostalgic flavors of childhood with the sophistication of a modern bakery, this Peanut Butter and Jelly Banana Bread is a delightful twist on the classic. Rich, moist banana bread is swirled with creamy peanut butter and sweet jelly, creating a decadent treat that’s perfect for breakfast or an afternoon snack.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 3 overripe bananas, mashed
• 1/2 cup creamy peanut butter, plus 2 tablespoons for swirling
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/3 cup unsalted butter, melted and cooled
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/4 cup strawberry jelly, for swirling

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking soda, and sea salt until well combined.
3. In a large bowl, combine the mashed bananas, 1/2 cup peanut butter, granulated sugar, brown sugar, melted butter, egg, and vanilla extract. Mix until smooth.
4. Gradually fold the dry ingredients into the wet ingredients, using a spatula, until just combined. Avoid overmixing to ensure a tender crumb.
5. Pour half of the batter into the prepared loaf pan. Dollop with 1 tablespoon of peanut butter and 2 tablespoons of jelly. Use a knife to swirl the additions into the batter.
6. Add the remaining batter, then repeat the swirling process with the remaining peanut butter and jelly.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Yielded is a loaf with a moist, tender crumb, punctuated by pockets of melted peanut butter and jelly that offer a surprise in every bite. Serve slightly warmed with a dollop of peanut butter on top for an extra indulgent experience, or toast slices for a crisp exterior that contrasts beautifully with the soft interior.

Peanut Butter and Jelly Rice Krispie Treats

Revered for its nostalgic charm and effortless preparation, the Peanut Butter and Jelly Rice Krispie Treats reinvent a childhood favorite with a sophisticated twist, blending creamy textures and fruity notes into a delightful dessert.

Ingredients

• 3 cups crispy rice cereal
• 1 cup smooth peanut butter, preferably organic
• 1/2 cup unsalted butter, clarified
• 10 oz marshmallows, miniatures for even melting
• 1/2 cup strawberry preserves, seedless for a smoother texture
• 1 tsp pure vanilla extract

Instructions

1. Line a 9×13 inch baking dish with parchment paper, ensuring overhang on all sides for easy removal.
2. In a large saucepan over low heat, melt the clarified butter, stirring occasionally to prevent browning.
3. Add the miniature marshmallows to the melted butter, stirring constantly until completely melted and smooth, about 5 minutes.
4. Remove the saucepan from heat; immediately stir in the peanut butter and vanilla extract until fully incorporated.
5. Gently fold in the crispy rice cereal until evenly coated with the marshmallow mixture.
6. Press half of the mixture into the prepared baking dish, using a buttered spatula to create an even layer.
7. Spread the strawberry preserves over the first layer, leaving a 1/2-inch border around the edges.
8. Top with the remaining cereal mixture, pressing lightly to adhere without squishing the jelly layer.
9. Allow the treats to set at room temperature for at least 2 hours before cutting into squares.

Notably, these treats offer a playful contrast between the crisp cereal and the soft, gooey layers of peanut butter and jelly. For an elegant presentation, drizzle with melted dark chocolate or serve alongside a scoop of vanilla bean ice cream.

Peanut Butter and Jelly Stuffed French Toast

Kickstarting your morning with a twist on a classic, this Peanut Butter and Jelly Stuffed French Toast combines the nostalgic flavors of childhood with the sophistication of a gourmet breakfast. Perfectly golden slices encase a creamy, sweet filling, offering a delightful contrast of textures that will elevate your brunch game.

Ingredients

• 4 slices of brioche bread, 1-inch thick
• 1/2 cup smooth peanut butter, preferably organic
• 1/4 cup raspberry preserves, seedless
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• 2 tbsp clarified butter
• Powdered sugar, for dusting
• Maple syrup, for serving

Instructions

1. In a small bowl, whisk together the lightly beaten eggs, whole milk, pure vanilla extract, and ground cinnamon until fully combined. Set aside.
2. Lay out the brioche slices on a clean work surface. Spread 2 slices evenly with peanut butter and the remaining 2 with raspberry preserves. Press the slices together to form 2 sandwiches.
3. Heat a large non-stick skillet over medium heat and add 1 tbsp of clarified butter, ensuring it coats the pan evenly.
4. Dip each sandwich into the egg mixture, allowing each side to soak for 10 seconds to ensure even absorption without becoming soggy.
5. Place the soaked sandwiches in the skillet and cook for 3-4 minutes on each side, or until deeply golden brown and crisp. Add the remaining clarified butter as needed.
6. Transfer the French toast to a serving plate, dust lightly with powdered sugar, and serve immediately with maple syrup on the side.

This dish presents a harmonious blend of creamy peanut butter and tart raspberry preserves, encased in a custardy, golden exterior. For an extra touch of elegance, garnish with fresh raspberries and a drizzle of warm maple syrup just before serving.

Conclusion

Craving something sweet, savory, or simply nostalgic? Our roundup of 18 Delicious Peanut Butter and Jelly Recipes has you covered for every occasion! From classic sandwiches to innovative twists, there’s something here to delight every palate. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the peanut butter and jelly love by pinning this article on Pinterest!

Bella Bacinos