PEANUT BUTTER & JELLY SPIDERS RECIPE BY TASTY
Here's what you need: whole grain bread, nut butter, jelly, pretzel sticks, raisins
Provided by Crystal Hatch
Categories Snacks
Time 30m
Yield 1 spider
Number Of Ingredients 5
Steps:
- Using the lid of a wide mouth mason jar, carve out rounds into both slices of bread, remove the crusts.
- Spread peanut butter evenly across one side of one of the rounds and spread jelly evenly across one side of the other round.
- Place peanut butter round and jelly round together to create the "body" of the spider.
- Place 4 pretzel sticks into the left side of the sandwich and 4 pretzel sticks into the right side, creating the "spider legs."
- Place raisins on the sandwich to create the "eyes."
- Enjoy!
Nutrition Facts : Calories 72 calories, Carbohydrate 16 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 5 grams
RASPBERRY FARM JELLY WITH PEANUT BUTTER AND APPLESAUCE SHORTBREAD SPIDERS
Provided by Food Network
Categories dessert
Time 1h45m
Yield twelve 2-inch spiders
Number Of Ingredients 17
Steps:
- For the raspberry jelly: Combine the sugar and agar in a medium saucepan fitted with a candy thermometer. Whisk in the cold water and add the glucose syrup. Cook at a gentle boil while stirring until the mixture reaches 223 degrees F, about 8 minutes.
- Remove the agar mixture from the heat and allow to cool to 194 degrees F. Add the raspberry juice, stir to incorporate and pour into 2-inch round silicone candy molds. Allow to set for 45 minutes in the refrigerator.
- For the handcrafted peanut butter: Process the dry roasted peanuts in a spice grinder until smooth. Add the canola oil and process again, then add the agave nectar and process until smooth, about 1 minute. Transfer the peanut butter to a piping bag and set aside.
- For the applesauce shortbread: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Cream the butter and sugar together with an electric mixer until light, about 3 minutes. Add the egg, applesauce and cream and mix to incorporate, about 1 minute. Add the flour, vanilla and salt and mix until the dough holds together, about 1 minute.
- Transfer the dough to a pastry bag and cut a 1/4-inch opening at the end. Pipe out 2-inch circles of the dough onto the prepared baking sheet and bake until golden brown, about 10 minutes. Let cool.
- Transfer the peanut butter to a pastry bag, pipe the peanut butter onto the cooled shortbread cookies and spread it out to the edges. Top each with the cooled and set raspberry jelly.
- To decorate: Put the chocolate in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Remove from the heat and set the bowl of chocolate over the water to melt. Stir until smooth and transfer to a piping bag.
- Cut a small opening at the end of the pastry bag and decorate the tops of each cookie with spider legs.
PEANUT BUTTER & JELLY FILLED SPIDERS
Another fun Halloween recipe. This one is really quick, it uses frozen bread dough. Photo of this recipe in on the cover of my cookbook: Book#134181
Provided by Annacia
Categories Yeast Breads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Prepare two baking sheets with cooking spray; set aside.
- In a small bowl, combine peanut butter and jam; set aside.
- Divide dough into sixteen equal pieces. It takes two pieces of dough to make one spider.
- To make spider, take one piece of dough, on a lightly floured surface, divide this piece into four equal pieces for spider's legs.
- Roll each of these pieces into thin ropes, each being eight inches long.
- Lay each of these ropes, parallel and equal in length to each other, half inch apart onto prepared baking sheet.
- For the spider's body, divide a second piece of dough, one twice as large as the other.
- On a floured surface, pat larger piece of dough with the palm of your hand to flatten.
- Place two teaspoons peanut butter and jam mixture onto center of circle.
- Bring ends of dough up together and seal seams.
- Gently roll this piece of dough into a ball; set aside.
- Roll smaller piece of dough in a round ball (this will be the spider's head).
- Place peanut butter filled body and head centered on top of the four ropes of dough.
- Finish with remaining pieces of dough to make eight spiders. Each spider should have eight legs.
- Let rise until doubled in size, one hour.
- Bake in a 375 degree oven for ten minutes, or until golden brown.
Nutrition Facts : Calories 62.2, Fat 2.2, SaturatedFat 0.5, Sodium 38.7, Carbohydrate 9.3, Fiber 0.5, Sugar 5.4, Protein 1.7
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