PB&J BITES
These PB&J bites are fun to make and fun to eat! For a change of pace, replace the jam with Nutella and the rolled oats with sugar or crushed puffed rice cereal. -Kelly Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- Combine 1 cup oats, peanut butter and confectioners' sugar until well blended. Shape dough into 1-1/4-in. balls; flatten into 1/4-in.- thick circles. Place 1/2 teaspoon of jam in center of circle; wrap peanut butter dough around jam. Pinch edges to seal; shape into ball. Repeat with remaining jam and dough. Roll balls in remaining oats., Refrigerate 30 minutes on parchment-lined baking sheet.
Nutrition Facts : Calories 186 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.
NO-BAKE PB&J SANDWICH CHEESECAKE
If you love PB&J, you'll love this giant no-bake cheesecake. Strawberry jelly gelatin and peanut butter cheesecake are sandwiched between not one, but two peanut butter cookie crusts.
Provided by Food Network Kitchen
Categories dessert
Time 9h55m
Yield 9 to 12 servings
Number Of Ingredients 15
Steps:
- For the crust: Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray.
- Put half of the cookies and 1/4 teaspoon of the salt into a food processor and process until the cookies are broken down to fine crumbs. Add 3 tablespoons of the melted butter and pulse until just combined and the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of the prepared springform pan, then freeze while you make the cheesecake mixture.
- For the peanut butter cheesecake: Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
- Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, peanut butter powder, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and smooth out the top. Tap the pan a few times on a flat tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate while you make the strawberry jelly.
- For the strawberry jelly: Pour 1 1/2 cups water a medium saucepan and sprinkle the gelatin over top. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the strawberry jelly and bring to a simmer over medium heat. Cook, whisking occasionally, just until the gelatin and jelly dissolve, 1 to 2 minutes. Sprinkle in the strawberry gelatin powder top whisk until dissolved.
- Pour the gelatin mixture into a large bowl and use a spoon to scoop away any bubbles on the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
- Pour the thickened gelatin mixture over the cheesecake. Refrigerate until the gelatin is almost completely set, about 20 minutes.
- Meanwhile, put the remaining 8 ounces cookies and 1/4 teaspoon salt into a food processor and process until the cookies are broken down to fine crumbs. Add the remaining 3 tablespoons melted butter and pulse until just combined and the mixture resembles wet sand.
- Sprinkle the crumb mixture evenly over the top of the gelatin and gently press it into a smooth layer. Refrigerate until firm, at least 4 hours and up to overnight.
PB&J NO-BAKE COOKIES
Make and share this Pb&j No-Bake Cookies recipe from Food.com.
Provided by bmcnichol
Categories Dessert
Time 25m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine peanut butter, butter and powdered sugar and mix.
- Add rice cereal and stir until combined.
- Roll mixture into balls.
- Place a thumbprint in each ball and place jelly in the center.
Nutrition Facts : Calories 79.1, Fat 4.6, SaturatedFat 1.4, Cholesterol 2.5, Sodium 55.2, Carbohydrate 8.5, Fiber 0.5, Sugar 6.1, Protein 1.9
PB&J OATMEAL BREAKFAST COOKIES
A mash-up of granola bars and peanut butter cookies -- what's not to love? These feel-good breakfast treats are packed with great ingredients like oats, peanuts, pepitas and dried strawberries.
Provided by Justin Chapple
Categories dessert
Time 45m
Yield 20 cookies
Number Of Ingredients 12
Steps:
- Position the racks in the upper and lower third of the oven. Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
- Combine the oats, peanuts, strawberries, pepitas, flour, baking soda and salt in a medium bowl and mix well. In a stand mixer fitted with the paddle attachment, beat the peanut butter with the sugar until smooth. Beat in the eggs one at a time. Beat in the vanilla.
- With the machine on low speed, gradually add the dry ingredients and mix until incorporated. Turn the machine off and add the strawberry preserves all at once. Mix on low speed just until the preserves are swirled into the dough, about 5 seconds; do not over mix.
- Scoop the dough onto the prepared baking sheets with a 3-tablespoon cookie scoop, making 20 cookies and leaving 2 inches between each. Press down on the cookies with a fork to flatten them slightly.
- Bake until the cookies are slightly risen and very lightly browned on the edges, 13 to 15 minutes; rotate the baking sheets halfway through baking. Let cool before serving.
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- Add oats, seeds, and salt to a large bowl. Toss with your hands to combine. Add nut butter and honey. Use a spatula or spoon to mix thoroughly. The dough should be thick but not dry. If too sticky to roll into balls, add a little bit more oats. If the dough is too crumbly and dry, add a little more nut butter and mix again.
- Once dough is formed, roll heaping tablespoon-sized balls and place them on a plate. Use your finger to create a hole in the center of the ball. If the dough cracks in places, just pinch it back together to form a round cookie.
- Fill each hole with jam and drizzle the cookies with extra nut butter (optional). Place the cookies in the fridge for 20 to 30 minutes until set and easier to pick up. Store in an airtight container in the refrigerator for a week or so.
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