Peanut Butter and Jelly Skillet Monkey Bread

Break out the biscuits, you’ll want to try this fun twisted Peanut Butter and Jelly Monkey Bread. I’ve used the new Simply line of biscuits from Pillsbury and created a perfect after school treat or new brunch idea.

Grab the kiddos and let them help shake the ziplock bag around and watch this fun treat rise in the oven, enjoy!

Before you go be sure to hop on over to see my latest Smithfield.com post, apparently I have PB&J on the brain!

Here are the products I used.

Loving this new line from Pillsbury!

You’ll start by pouring your melted butter into a large ziplock bag.

Cut up all of your biscuits into fourths.

Add them to the bag and toss around to coat the biscuits in butter.

Pour in the sugar and mix, mix, mix!

Your biscuits will be nice and coated like so ๐Ÿ™‚

Arrange your biscuits into your favorite 9-inch cast iron skillet that’s been sprayed with cooking spray.

Drizzle your warmed peanut butter over tops.

Like so ๐Ÿ™‚

Either drizzle or spoon over the warmed jelly and time to bake! 350 Degrees F for 18-22 minutes ๐Ÿ™‚

Pour over your sweet cream while still warm, oh yah!

Enjoy the site of this gorgeous skillet for a second and then….break apart and munch ๐Ÿ™‚

[ziplist]

Peanut Butter and Jelly Skillet Monkey Bread

1 can Refrigerated Biscuits, 8 count (I used the Simply line from Pillsbury)

1/4 cup butter, melted

1/4 cup granulated sugar

1/4 cup creamy peanut butter, warmed in microwave until liquid like

1/2 cup jelly of choice, warmed in microwave until liquid like

4 tablespoons heavy cream

1/2 cup powdered sugar

1. Preheat oven to 350 degrees F. and spray 9-inch cast iron skillet with non-stick cooking spray.

2. Cut each biscuit into fourths. Place melted butter into a large ziplock bag and toss in cut biscuits. Shake around to coat then toss in sugar, mixing to combine. Pour into prepared 9-inch cast iron skillet and drizzle warmed peanut butter and jelly over top. Bake for 18-22 minutes or until cooked through and golden.

3. Whisk the heavy cream and powdered sugar until combined then drizzle over warm biscuits. Serve warm.

6 servings

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Have a great rest of your week, come back soon!

Take a peek at my PB&J Popcorn HERE ๐Ÿ™‚


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68 Responses
  1. Lori Hodges

    These sound so yummy! Thanks for sharing. I have just one question though, with all this yummy food you create how are you not fat!?!?!? ๐Ÿ™‚

  2. Corrina

    Does this have to be done in a cast iron skillet? This looks amazing and I don’t have a cast iron skillet at home : (

  3. sylvie

    I’m with Corrina – I don’t have a cast iron skillet. Can I just throw this all in an 8×8 baking dish and get the same results?

      1. sylvie

        I made it this weekend, and between my husband, me and our 4 kids it was gone in a flash! We used strawberry jam since we always have that in our cupboard, and I used probably a 1/2 cup of peanut butter instead of a 1/4 cup. Good grief was that ever good!! Caught my youngest trying to lick the pan!

  4. Wow, this is like a dream come true!! Of course, I’d probably end up eating the whole skillet… But being completely happy ๐Ÿ™‚

  5. This is my first visit to your site (I think I may have been living under a rock!) and wow – PB&J Monkey Bread – I think I’m in love!

    1. Great to have you Tiffany! There are so many food blogs I have yet to discover too, like yours. Glad to find your site too ๐Ÿ™‚

  6. Olivia

    I made this tonight and it was fabulous! My little girls couldn’t stop licking the spoons after scooping and drizzling. Thanks so much!

  7. Oh boy these look soooo good! I made a PB & J recipe last night that I’m posting next week. Totally different, but sooo yummy! I look forward to trying this out with the kids!

    Thanks ๐Ÿ™‚

  8. I’ve been following your blog for some time now, but rarely (if ever) leave a comment. I don’t know why, maybe I’m just speechless with my overworked, salivating taste-buds that are preventing my brain cells from forming logical thoughts. None of that made sense, I know. Suffice it to say, I keep thinking you are going to “peak out” on creating these wonderful treats, but you continue to amaze me with more and more deliciousness. I started following after visiting from Kevin & Amanda. I will continue to follow & enjoy reading your wonderful creations.
    CAS

  9. I made this on Saturday morning and it was so easy and amazing! I definitely recommend getting a good strawberry jam rather than grape. 4 Stars for sure!

  10. Di

    I make a similar version of this delight- except I use Nutella instead of PB—
    It is delish, isn’t it??
    ENJOY your day. Can’t wait for the cookbook.

  11. Amy

    Hey Jenny! Made these and they turned out good. I made the mistake of putting the powdered sugar instead of granulated sugar with the biscuits and butter. Drizzled some sugar before it when into the over when I realized my mistake. They still taste great, but will definitely try it again soon to see what the actual taste is like! Your recipes are so great!

  12. Tami

    Just made this for the family this morning. It was a big thumbs up. ๐Ÿ™‚ Thanks for the recipe.

  13. Nevila

    Hi, this recipe is great, but the only problem is that in my country i cannot find Refrigerated Biscuits like the ones you used in this recipe.
    can you find me a substitute?
    PS: i live in Albania, a small country in the Balkans ( Europe )

    thanks

  14. Cari

    You should tag this under ‘cast iron skillet’. I was searching for something sweet to make in mine and almost missed this recipe!

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