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Bonne Maman Peanut Butter and Jelly Pie Sticks

Bonne Maman Peanut Butter and Jelly Pie Sticks

Bonne Maman Peanut Butter and Jelly Pie Sticks

The smooth, savory flavor of peanut butter is the perfect match for the fresh, sweet fruit flavor of our all-natural Bonne Maman Muscat Grape Jelly. A delicious and healthy snack that will satisfy any sweet tooth, these peanut butter and jelly sticks offer a distinctive take on a timeless flavor combination.

Justin’s Classic Peanut Butter and Bonne Maman Muscat Grape Jelly elevates the peanut butter and jelly pairing to a new gourmet height. Justin’s produces the most delicious nut butters available. Every small, individual batch of their eight nut butter flavors is made using a proprietary grinding process to ensure optimum flavor and consistency. Justin’s Nut Butters are delicious because – like Bonne Maman preserves and jellies – they are made with only the highest quality, most healthful ingredients.

Ingredients

Crust:

2 cups all purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 cup cold cream cheese, cut into cubes

3/4 cup cold unsalted butter, cut into cubes

2 Tablespoons buttermilk

Filling:

1/4 cup Bonne Maman Muscat Grape Jelly

1/4 cup Justin’s Classic Peanut Butter

Directions

Preheat the oven to 400°F.

In a bowl mix the flour, baking powder and salt. Add the cold cubs of butter and cream cheese and cut in with a pastry knife or your fingers until there is a fine crumble.

Add the buttermilk and gently work together, until a dough just comes together.

Wrap it in plastic wrap and place in the refrigerator.

Once the dough has chilled, roll the dough out onto a lightly floured surface until ¼ inch thick.

Cut 24, 2 1/2 inch rounds from the dough and fill half with a small amount of Justin’s

Classic Peanut Butter and Bonne Maman Muscat Grape Jelly. Place a lollipop stick right in the middle, about 1/4 inch from the top.

Brush the edges of each pie with egg wash and place the non-filled pie crusts over each filled crusts and gently press together to seal. Brush the tops with egg wash.

Use a paring knife to cut four small vents in each pie.

Place them onto a parchment lined baking sheet and bake for 12 – 15 minutes or until golden. Let cool on baking sheet.

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