Are you craving a sweet and tangy treat? Look no further than the peanut butter berry sandwich—a delectable delight that combines the creamy richness of peanut butter with the tart sweetness of berries. Whether you're a seasoned baker or just starting out, this recipe is the perfect way to satisfy your sweet tooth. With its simple preparation and mouthwatering flavor, the peanut butter berry sandwich is sure to become a favorite in your household.
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PEANUT BUTTER BERRY-WICH
Provided by Tracey Seaman
Categories Sandwich No-Cook Kid-Friendly Back to School Lunch Cream Cheese Strawberry Peanut Birthday Honey Party Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 serving
Number Of Ingredients 5
Steps:
- Lay the bread slices on a work surface. Spread the peanut butter on one slice and the cream cheese on the other.
- Arrange strawberry slices in an even single layer on top of the peanut butter. Drizzle the honey on the berries and then place the other slice of bread with the cream cheese on top. Cut into halves or quarters.
PEANUT BUTTER AND BERRY SMOOTHIES
Yoplait® Frozen Smoothie strawberry banana, peanut butter and vanilla soymilk are all you need to make these smoothies - a delicious drink that's ready in just five minutes.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 5m
Yield 2
Number Of Ingredients 3
Steps:
- In blender, place soy milk, peanut butter and contents of Yoplait® Frozen Smoothie bag. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping blender to scrape down sides as necessary, until smooth. Pour into glasses.
Nutrition Facts : Calories 220, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 16 g, TransFat 0 g
PEANUT BUTTER BERRY CRISP
Use crunchy peanut butter in the topping of this American-style berry crumble for intriguing texture and taste. Serve with clotted cream for an indulgent dessert
Provided by Jane Hornby
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the blueberries, cornflour and sugar in a pan and heat for 5 mins until the berries have defrosted and their juices are starting to simmer and thicken. Stir in the raspberries, bring to a gentle simmer, then tip the fruit into a baking dish, about 20 x 25cm.
- For the topping, mix the flour, oats, sugar and a pinch of salt in a large bowl. Rub in the peanut butter using your fingers until the mixture looks like fine crumbs. Pour the melted butter over, and work everything to a lumpy mix with your fingers, ensuring there are no dry crumbs left. Scatter over the fruit, then bake for 25-30 mins until golden and crisp and the fruit is bubbling at the edges. Leave for 5 mins before serving with pouring or clotted cream.
Nutrition Facts : Calories 563 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 34 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
PEANUT BUTTER BERRY SMOOTHIE
Creamy peanut butter and frozen mixed berries come together in this smoothie's answer to a classic PB&J.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Blend all ingredients together until smooth.
PEANUT BUTTER BLUEBERRY FROZEN YOGURT BITES RECIPE BY TASTY
Here's what you need: plain greek yogurt, honey, peanut butter, blueberry
Provided by Tiffany Lo
Categories Snacks
Yield 6 frozen yogurt bites
Number Of Ingredients 4
Steps:
- In a bowl, add the Greek yogurt and honey and stir to combine.
- Transfer 3 tablespoons of the mixture into 6 lined muffin tins.
- Microwave the peanut butter for 15 seconds. Spoon 1 tablespoon of the softened peanut butter over each yogurt cup.
- Sprinkle blueberries over the yogurt cups.
- Freeze until solid, about 2 hours.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 10 grams, Fat 5 grams, Fiber 1 gram, Protein 6 grams, Sugar 7 grams
PBJ CUPCAKES - BERRY CUPCAKES WITH PEANUT BUTTER FROSTING
A simple cupcake batter with strawberry extract and raspberry jam whisked in and peanut butter frosting. Made this for my very picky sister as an afternoon snack and she loved it! Great for kids, adults... anyone!
Provided by rapunzelbing
Categories Desserts Cakes Cupcake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper baking cups. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Beat the butter and sugar with an electric mixer in a large bowl until fluffy, about 1 to 2 minutes. Add the egg and strawberry extract, continue beating. Beat in the milk and buttermilk, then beat in the jam. The batter should be pink.
- Stir in 1/3 of the flour mixture, mixing until just incorporated. Stir in 1/2 of the remaining flour and then add the remaining flour; mixing just enough to evenly combine. Pour the batter into prepared baking cups.
- Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes. Cool before frosting.
- Beat the peanut butter and butter until smooth in a large bowl. Mix in 2 cups of the confectioners' sugar, 1/4 cup at a time; then stir in 1/4 cup milk. Gradually add the remaining 2 cups of sugar. If the frosting is too dry add a tablespoon of milk. Frost the tops of the cooled cupcakes.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 76.6 g, Cholesterol 47.6 mg, Fat 17.9 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 8.8 g, Sodium 338.7 mg, Sugar 60.1 g
PEANUT BUTTER BLACKBERRY BARS
The love child of a juicy summer fruit pie and a classic peanut butter and jelly sandwich, these family-friendly bars are perfect for a backyard picnic or an after-school snack. They're super fast to make with an electric mixer, but you can also make the dough by hand: Just be sure the butter is very soft before you start, and mix with a sturdy wooden spoon or rubber spatula. To make easy work of pressing the dough into the baking dish, use lightly floured hands or the bottom of a flat measuring cup.
Provided by Dawn Perry
Categories cookies and bars, dessert
Time 1h
Yield 16 bars
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Butter an 8- or 9-inch square pan and line with parchment paper, leaving a 2-inch overhang on two of the sides.
- In a large bowl, stir together butter, peanut butter, brown sugar and 1/2 cup granulated sugar until smooth and creamy. Add egg and vanilla and beat to combine. Add flour, salt and baking powder and stir to combine.
- Press about two-thirds of the dough into the prepared pan. In a separate bowl, toss berries with remaining 1/4 cup granulated sugar. Scatter berry and sugar mixture over dough, then crumble remaining dough over top, pulling it apart into big crumbs.
- Bake on the middle rack until golden brown, 45 to 50 minutes. Sprinkle with flaky salt, if using. Let cool completely before slicing into squares. Store, covered in the refrigerator, for up to 3 days.
Tips:
- For the perfect berry compote, choose a mix of berries that are sweet and tart, such as strawberries, blueberries, and raspberries.
- To make the peanut butter spread, simply mix together peanut butter, honey, and vanilla extract.
- If you don't have a waffle iron, you can make the waffles in a pan over medium heat.
- To make the "wich", simply spread peanut butter spread on two waffles, top with berry compote, and sandwich together.
- For a fun presentation, dust the waffles with powdered sugar or drizzle with honey before serving.
Conclusion:
The peanut butter berry wich is a delicious and easy-to-make breakfast, lunch, or snack. It's packed with protein, fiber, and antioxidants, and it's sure to satisfy your sweet tooth. With a few simple ingredients and a little creativity, you can create a truly unforgettable culinary experience.
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