Peanut Butter and Jelly Crunch Truffles…

It’s Monday again, I feel like I write this often! Hope everyone had a nice weekend. We are enjoying my family visiting from AZ this week for their spring break. We’ll be running around about town, should be fun!

I came up with this fun idea last week that I think you and the kids will just LOVE! We do peanut butter and jelly combos so much around here, that I love coming up with new PB&J creations. This is a no brainer recipe that is fun, delicious and one that the kids can get in the kitchen to help with.

This recipe only contains 4 ingredients, so you can whip up these babies in about 10 minutes flat! Take a peek, I know you’ll enjoy these 🙂

1. Crush your package of granola bars with a rolling pin.

2. Add your ingredients to a bowl and mix.

3. Add powdered sugar, mix and roll your truffles. That’s it!

Aren’t they pretty? Who would guess 10 minutes? Not me 🙂

Peanut Butter and Jelly Crunch Truffles

1/2 Cup creamy or crunchy Peanut Butter

1/2 Cup strawberry preserves, or your favorite jam or jelly

1 package Nature Valley Oats and Honey Crunchy Granola bars (1 package, 2 bars)

3/4 Cup powdered sugar plus 1/4 cup for rolling truffles

1. Place peanut butter and jelly into a mixing. Crush granola bars with a rolling pin while still in package. Open and pour into peanut butter and jelly bowl. Mix until well combined then slowly stir in 3/4 Cup powdered sugar until combined. Take 1 inch pieces of mixture and roll into balls. Roll each ball into remaining 1/4 Cup powdered sugar then place into paper cups. Refrigerate or serve room temperature.

about 16 truffles

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Watched the sunset last night at Corona Del Mar Beach with my family. Gorgeous night!

Another shot I am in LOVE with. Might have to frame this one of the boys too!

If you’d like to see more of my sunset pics from last night click HERE, it’s my new “life in OC” tab 🙂

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Have a great new week! Come back soon for more good eatin’!

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48 Responses
  1. Melissa

    I just got done whipping these up, I used all natural peanut butter, and they were a bit runny; still delicious though! I could so see myself using this as a spread or something to mix in my oatmeal. Yumm!

  2. Sydne

    These are amazing. i made these for my grandparents, my grandma is lactose intolerant, so these are perfect for her. they are so good….. i could have eaten the entire batch. no joke.

  3. Cheryl Newton

    I am just blown away by your ability to make up (by your very own self) such yummy concoctions! What a talent you have. And I love, love, love your flatware. Where did you get it???!!!!

  4. Very cool! Not just for kids though. BTW, not only are we both food bloggers named Jenny….I have the same silverware too. Too funny.
    Your blog rocks…I love your recipes!

  5. Anna S.

    wow! these look really good! have you ever made “pecan balls”? they look similar to these and they are delicious! And thanks for telling me about the frosting…i can’t wait to make that cake!!! Oh by the way…i’m not sure if you remember priscilla from priscillabakes.blogspot.com well i’m her sister! 🙂
    You make amazing recipes! they all look soooo good!!!

  6. Jennifer

    Loved this recipe. Easy and quick. I then made it a second time with some substitutions. which turned out REALLY good too! I substituted 1/4 cup honey for the jam and 1 cup of loose granola for the granola bar. I like them chilled.

  7. Jessica B.

    Yummy! I passed around to friends. I had the same issue as Christina in regards to texture. Had to add a 2nd packet of granola, lots more sugar and a bit more PB. Is chilling in fridge right now to try and firm up. I used the ED Smith Jam from Costco (Blueberry, Raspberr, Pomegranate) which def. gave me a darker color than your pics but seems tasty! Maybe it is a runnier jam? Not sure!

  8. I have a feeling if I made these they might disappear before anyone even would get to try them!! They look delish – love the photo too! xo

  9. Christina

    I made these last night, both Strawberry and Grape flavored. Weird thing happened, the strawberry turned a bit runny, totally not roll-able. So I added more sugar and granola bar to firm them up a bit. I also refrigerated both of them before I rolled them to make it easier. Great tasting recipe! I’m sure the ones I left at home for my kids will be gone by the time I get home from work!

    1. Hi Erin,
      I found the napkins at Cost Plus World Market. One of my favorite places to shop for cute kitchen stuff! I just got them, so I’m sure they’ll still have them 🙂

  10. I’m going to have to give these a try with my grandchildren. That’s a precious picture of your children at the beach…headed there myself next week. My corned beef and cabbage are cooking away in the crock pot as I type. It smells soooooooo good! Enjoy your St. Patrick’s Day and come join me for Crock Pot Wednesday if you can.

  11. What lovely photos. Treasure these moments you have with your kids. You are very fortunate.

    These truffles look delicious. What a great idea!

  12. Rhonda

    Can you just use loose granola? How much granola do the crushed granola bars make? I have organic granola on hand but not granola bars.

  13. As soon as I saw PB+J in the title, I had to bookmark these. Then I read the recipe and bookmarked them again. For good measure.

    Great photos!

  14. Tawny

    LOVE how easy and yummy these truffles sound! I am printing that post! Also, don’t you love those napkins! I stocked up at Cost Plus and am scared to use them…I don’t want spills. Perfect choice for the photo!

    1. Hi Ally,
      They don’t get mushy at room temperature, but stay soft. The crushed granola keeps it’s crunch. I like them both ways, chilled and room temp. Give both ways a try!!

  15. I might get in some trouble with these… They look delish!! I can’t wait to try some of your recent goodies this week with Lil Man.

    Have a great week Jenny!

    *tiffany

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