It’s Peanut Butter Jelly Time

Have you had a day when a song is stuck in your head like Peanut Butter Jelly Time…

It recently happened to me. With peanut butter and jelly on my mind, the craving for it followed. I Googled  recipes containing peanut butter & jelly and found hundreds of the same-old-same-old cookies and dessert bars. After refining my search I came across this recipe for PB&J Cookies and went straight to the store for the supplies….the results were outstanding and I now keep the supplies on hand in my pantry at all times. This is a perfect recipe that can be whipped up and on the table in minutes. While enjoying every bite of my PB&J Cookie, I could feel my creative juices start to flow and the Sista Felicia PB&J Caramel Apple was created!

Sista Felicia’s PB&J Caramel Apples

Ingredient

2 cups packed brown sugar

2 sticks unsalted butter cut into pieces

1  14 oz. can sweetened condensed milk

2/3 cup dark corn syrup

1/3 cup maple syrup

1 1/2 teaspoons pure vanilla extract

1 teaspoon molasses

1/4 teaspoon Kosher salt

12 Gala Apple

12  wooden popsicle sticks

1 fine or medium grit sandpaper

1 lb. peanut butter flavored chocolate wafers

1 lb. purple colored chocolate wafers

1/4 teaspoon LorAnn grape flavored Candy Flavoring (can be found at any craft/candy supple store)

12  PB&J Cookies (see recipe below)

Step-by-Step

1  Make Peanut Butter & Jelly Cookies; reserve (see recipe below)

2  In 2 1/2 quart sauce pan combine first eight ingredients; stir over medium low heat until sugar dissolves and butter is completely melted

3  Secure one  popsicle stick into the stem side of each Apple; gently rub sandpaper along the sides of each Apple removing wax this step will help adhere caramel all to apples

4  Attached candy thermometer to side of pan increase heat to medium-high; use pastry brush and water to remove sugar crystals from the sides of pan to avoid burning

 5  Bring mixture to rolling boil until candy thermometer reads 230° soft ball stage stirring constantly

6  Carefully transfer hot, two mixing bowl; Attach candy thermometer to side of bowl; cool caramel to 200°

7  In two separate double boiler pans melt chocolate completely; turn heat off; add grape flavoring to purple chocolate; mix well

8  Line 2 cookie sheets with aluminum foil; lightly coat foil with cooking spray

9  Place 12 PB&J cookies flat side down on one cookie sheet 2 inches apart

10  Dip each Apple in Caramel;  in a rolling motion twists Apple until excess caramel drips off and Caramel is evenly distributed around each apple; immediately place on greased aluminum foil lined cookie sheet; rest 5 to 10 minutes until caramel is set

11  Carefully peel each apple from aluminum foil; and smooth caramel on bottom side of each Apple

12  Dip apple into grape flavored purple chocolate turn Turn pink coat bottom Half of apple in warm chocolate; place on greased aluminum foil cookie sheet; cool 5 minutes

13  Dip apple in peanut butter flavored chocolate one quarter of the way up the sides of each Apple; Immediately place Apple onto a PB&J cookie

14  Transfer remaining purple grape flavored chocolate into disposable plastic pastry bag

15  Transfer remaining peanut butter flavored chocolate into disposable plastic pastry bag

16  Make small cut at ends of H disposable pastry bag; drizzle chocolates over sides and tops of each Apple; pipe small dollop of chocolate at top of each Apple; fix one miniature Reesie’s peanut butter cup and one half PB&J cookie on top; cool completely at room temperature

PB & Jelly Cookies

Ingredients

1 white cake mix

½ cup salted butter melted

2 large eggs

1 teaspoon pure vanilla extract

1 heaping cup mini Reeses Peanut Butter Cup candies

1 3.25 oz. premium Dark Chocolate Raspberry filled candy bar, broken into pieces (I used Market Basket brand)

Step by Step

1. Combine cake mix, butter, eggs, and vanilla in a bowl, using a large spoon, mix well until creamy batter forms

2. Add peanut butter cups and raspberry filled candy bar pieces, mix well (candy bar pieces will break up in the mixing process…that’s a good thin

3. Line 2 cookie sheets with parchment paper

4. Using a 1 inch cookie scoop, place scant balls of chilled cookie batter ½ inch apart on prepared cookie sheet

5. In preheated 350 degree oven bake 12 minutes; cool 10 minutes before serving

*Yields approximately 2 dozen cookies

Happy Halloween!