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Peanut Butter And Jelly Spread

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Ingredients

Adjust Servings:
1 cup peanut butter
1/4 cup butter or 1/4 cup margarine
3/4 cup strawberry jam (or any flavor) or 3/4 cup preserves (or any flavor)
1/4 cup honey
2 tablespoons maple syrup
warm biscuits or toast

Nutritional information

1281.2
Calories
634 g
Calories From Fat
70.5 g
Total Fat
22.5 g
Saturated Fat
48.8 mg
Cholesterol
681.3 mg
Sodium
149.8 g
Carbs
7.7 g
Dietary Fiber
111.1 g
Sugars
26.7 g
Protein
1073g
Serving Size

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Peanut Butter And Jelly Spread

Features:
    Cuisine:

    OMG came to get this recipe to make it again for the zillionth time and realized I have never given it a review. Well what can I say, I keep making it so it has to be fantastic, and easy. Wonderful spread for toast, muffins, and bagles. I LOVE this recipe!!! as do my kids and grandkids. Hugz.

    • 26 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Peanut Butter and Jelly Spread, This is fabulous slathered on warm biscuits for breakfast or anytime–, OMG came to get this recipe to make it again for the zillionth time and realized I have never given it a review Well what can I say, I keep making it so it has to be fantastic, and easy Wonderful spread for toast, muffins, and bagles I LOVE this recipe!!! as do my kids and grandkids Hugz , This was very sweet and kind of runny After refrigeration it was still only as thick as caramel sauce So I think it would make a good fruit dip, or ice cream sauce but not really a spread We did like it but I think next time I will reduce the sweets by half, allowing the mixture not only to be less sweet but also thicker Thanks


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    Steps

    1
    Done

    In a Microwave Safe Bowl, Combine the Peanut Butter and Butter.

    2
    Done

    Microwave Uncovered on High For 1-1 1/2 Minutes, or Until Melted.

    3
    Done

    Stir Until Smooth.

    4
    Done

    Add Jam, Honey and Syrup.

    5
    Done

    Mix Well.

    Reagan Ward

    Coffee connoisseur brewing up the perfect cup of joe with care and precision.

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