National Peanut Butter and Jelly Day: Here's 3 easy recipes to try at home
National Peanut Butter and Jelly Day is celebrated on April 2 to recognize the history of the lip-smacking combo, which debuted at the 1883 Chicago World's Fair. The combo was commercialized in the early 1900s. The first recorded recipe was created in 1901 by Julia Davis Chandler, and the pre-sliced bread revolution of 1928 encouraged the use of peanut butter sandwiches during the Great Depression.
The combination of peanut butter and jelly is a delicious snack with many different ways to assemble it. Try the listed recipes at home.
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Peanut butter and jelly bars recipe
INGREDIENTS: Unsalted butter, at room temperature, sugar, vanilla extract, 2 eggs, creamy peanut butter, all-purpose flour, baking powder, kosher salt, jam of your choice, salted peanuts (coarsely chopped).
1. Preheat the oven to 350 degrees F and grease a 9 by 13 by 2-inch cake pan.
2. Cream butter and sugar, add vanilla, eggs, and peanut butter, then sift together flour, baking powder, and salt.
3. Spread 2/3 of the dough evenly over the jam, then drop small globs of the remaining dough over the jam.
4. Bake for 45 minutes, then cool and cut into squares.
Peanut butter and jelly pop tarts
INGREDIENTS: Pie dough, egg, heavy cream, jam of your choice, peanut butter, vanilla extract, milk, powdered sugar.
1. Roll out each round of dough to 9x15-inch rectangle, trim edges, cut into 9 3x5-inch rectangles.
2. Whisk egg and cream together.
3. Brush with egg wash, spoon strawberry spread into center.
4. Press around edges, crimp edges, prick 8 holes in tops and chill for 30 minutes.
5. Preheat oven to 350 degrees F and bake for 28-32 minutes.
6. Cool for 5 minutes, make glaze, spread over pop tarts, top with sprinkles, and enjoy.
Vegan peanut butter and jelly cake
INGREDIENTS: Non dairy milk, vegan sugar, vanilla extract, peanut butter, oil, flour, salt, baking powder, baking soda, raspberry preserves.
1. Preheat the oven to 365 F.
2. Heat the non-dairy milk and add sugar, peanut butter, and oil.
3. Mix the flours with salt, baking powder, and baking soda and milk mixture to make the batter.
4. Add half of the batter to the pan, add half of the preserves in and swirl into the batter using a toothpick.
5. Bake for 50-55 minutes, cool for 10 minutes, and serve with peanut butter or jam.
