Some TLC For PB & J

nom it all.

nom it all.

Today is National Peanut Butter & Jelly Day! For real.

While regular (not plain) peanut butter and jelly is a tried and true classic, there are innumerable ways to spice up your sandwich. For a little extra decadence try adding honey, bacon, Nutella, banana, or all four to make it a delish dish. Hey, it was a fav of Elvis’s and who can argue with The King? You can also try grilling it to add a little oomph to the savory slices of bread.

If you don’t want to make a sandwich but still miss that salty and sweet peanut butter and jelly flavor combination below are some recipes for unique PB & J treats that will make the kid in you and the adult in you smile.

Peanut Butter and Jelly Lava Cakes (recipe courtesy of Baking A Moment)

This peanut butter and jelly dessert is a jaw dropper. Surprise friends and family with this PB&J version of everyone’s favorite chocolate treat. Once you taste this, your jaw won’t be empty for long!


1/3 cup creamy peanut butter

4 tablespoons unsalted butter, melted

¾ cup powdered sugar

2 large eggs

1 egg yolk

1 ½ teaspoons vanilla extract

¼ cup all purpose flour

½ teaspoon kosher salt

2 tablespoons grape jam

optional: additional powdered sugar, for garnish


  1. Preheat oven to 350 degrees F and lightly grease (2) 6-ounce ramekins with non-stick spray.
  2. Place peanut butter and melted butter in a bowl and stir together until smooth.
  3. Mix in the powdered sugar.
  4. Add the eggs, yolk, and vanilla, mixing to incorporate.
  5. Sprinkle in the flour and salt and stir until smooth.
  6. Divide the batter equally between the prepared ramekins. Bake for 16 minutes.
  7. Cool for 10 minutes and then run the blade of a thin knife around the edge of each ramekin to loosen.
  8. Stir the jam to loosen it up. Spoon it in the center of each service place, and invert the lava cakes on top
  9. Sprinkle with powdered sugar (if using), and serve.

Peanut Butter and Jelly Muffins (recipe courtesy of Alli ‘N Sons)

Peanut butter and jelly is a lunch box and lunchtime staple. Everyone knows that breakfast is the most important part of the day, so start your day with a little PB & J in muffin form.


1 cup all purpose flour

¾ cup whole wheat (or white whole wheat) flour

¼ cup granulated sugar

¼ cup packed light brown sugar

1 tablespoon baking powder

¼ teaspoon fine sea salt

1-1/4 cups milk

1/3 cup creamy peanut butter

1 egg

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 cup peanut butter chips

¼ cup raspberry jam


  1. Preheat the oven to 400 degrees. Spray 12 muffin cups with non-stick spray or line with muffin liners. Set aside.
  2. In a medium sized bowl stir together the flours, sugars, baking powder, and salt. Set aside.
  3. In a small bowl whisk together the milk, egg, peanut butter, melted butter and vanilla extract. Whisk lightly, until the ingredients come together.
  4. Pour the milk mixture into the flour mixture, stirring until just combined.
  5. Stir in the peanut butter chips.
  6. Fill each muffin cup ½ full.
  7. Spoon 1 teaspoon of jam into each up.
  8. Spoon the remaining batter on top of each cup.
  9. Bake for 18-20 minutes, or until the muffins are a golden brown and spring back when touched lightly.

10. Cool for 5 minutes in the pan, then remove to a wire rack to cool completely.

Peanut Butter & Jelly Tart (recipe courtesy of Crazy For Crust)

This recipe is as simple as pie- err tart. The PB & J may be the star of this baked good but the crust comes a very close second.


12 tablespoons unsalted butter, softened

2 ¼ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1 cup peanut butter

½ cup granulated sugar

¾ cup powdered sugar

1 egg

1 teaspoon vanilla extract

½ cup strawberry jam


  1. Preheat the oven to 350 degrees. Grease a 9” fluted tart pan with a removable bottom.
  2. Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream the peanut butter and butter with both sugars using a mixer. Beat in egg and vanilla. Add flour mixture and stir with a wooden spoon until combined.
  4. Press half of the dough in the prepared tart pan. Spread the jam, leaving a ½ inch border around the edge. Drop about half the remaining dough around the top of the jam, and press the remaining half around the border to seal the edges. Bake until golden, 45-50 minutes. Cool completely before removing ring and cutting.

Peanut Butter and Jelly Popsicles (recipe courtesy of Daily Burn)

For a healthier option, try these peanut butter and jelly popsicles. Each pop clocks in at just about two hundred calories so you can reminisce about your youth while still maintaining your youthful figure.


½ cup unsalted smooth peanut butter

1 cup low-fat plain yogurt

1 cup skim milk

3 tablespoons honey

2 teaspoons pure vanilla extract

1 ½ cups fresh raspberries

2 cups unsweetened raspberry juice

4 tablespoon sesame seeds

Popsicle molds


  1. In a blender, combine the peanut butter, yogurt, milk, 2 tablespoons of the honey, and vanilla extract; process until sooth.
  2. Partially fill the Popsicle molds with the peanut butter mixture. Freeze for 1 hour.
  3. Partially freeze the Popsicle molds with the raspberry juice and a few raspberries. Insert sticks and freeze for 1 hour.
  4. Partially fill the Popsicle mods with remaining peanut butter mixture. Freeze overnight or at least 8 hours.
  5. Remove the popsicles from the freezer and let stand at room temperature for a few minutes before releasing them from the molds.
  6. Spoon the remaining honey around the bottom rim of each Popsicle and coat with sesame seeds.

+ Leave a Reply