Honeyed Peanut Butter Wrap Ups Food

CRUNCHY PEANUT BUTTER WRAPS

Steps:

• Spread peanut butter over each tortilla.
• Warm in the microwave for 10-15 seconds(optional).
• Sprinkle with chopped apple and granola.
• Roll up tortillas and cut in half.
• Enjoy.

PEANUT BUTTER, HONEY AND CHOCOLATE CHIP WRAP

Steps:

• Warm the tortilla on a microwave safe plate for 7 seconds. You can skip this, but the tortilla might crack.
• Spread peanut butter in a straight line down one side of the tortilla. Do not use too much or it will be a mess to eat.
• Drizzle honey over peanut butter. Add a bit to the opposite (not coated in peanut butter) edge of the tortilla to help the wrap stick together.
• Sprinkle chocolate chips over peanut butter and honey.
• Starting on the peanut butter coated side, tightly roll the tortilla. Press down the edge to seal it closed. Leave whole or cut into bite-size pieces. Enjoy!

PEANUT BUTTER & FRUIT WRAPS

Steps:

• Spread tortillas with peanut butter, then with spreadable fruit.
• Top with bananas.
• Sprinkle with granola.
• Roll up tortillas.

HONEY-ROASTED PEANUT THUMBPRINTS

Steps:

• Heat oven to 350 degrees. Line 3 baking sheets with parchment paper or lightly grease them.
• In the bowl of a food processor, pulse together 1 cup peanuts and 1/2 cup flour until the nuts are coarsely ground. Pulse in remaining flour, sugar, salt and nutmeg, then add the butter and pulse until the mixture is crumbly. Pulse in the egg yolks, vanilla extract and zest. Continue to pulse until the dough is well combined and starts to clump (but doesn't form a ball).
• Working with 1 tablespoon of dough at a time, form the mixture into 1-inch balls.
• Put the egg whites in a shallow bowl, then beat them lightly with a fork until frothy. Put the remaining 2/3 cup chopped honey-roasted peanuts in another shallow bowl, and stir in the salted, roasted peanuts.
• Dunk each ball of dough first in egg whites, then in the nuts, rolling to coat the balls well. Place the balls on the baking sheets 2 inches apart. Using your thumb, press an indentation in the center of each round of dough.
• Using a small spoon (an espresso spoon works well), fill the indentations with jam. Bake until the edges of the cookies are just golden, 12 to 18 minutes. Transfer to a wire rack to cool.