Recipe courtesy of Bev Weidner
Recipe courtesy of Bev Weidner
Watch how to make this recipe.
Peanut Butter Slices
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- Level: Easy
- Total: 3 hr 5 min (includes freezing time)
- Active: 10 min
- Yield: 6 to 9 open-faced sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 656
- Total Fat
- 51 g
- Saturated Fat
- 10 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 24 g
- Cholesterol
- 0 mg
- Sodium
- 155 mg
- Level: Easy
- Total: 3 hr 5 min (includes freezing time)
- Active: 10 min
- Yield: 6 to 9 open-faced sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 656
- Total Fat
- 51 g
- Saturated Fat
- 10 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 24 g
- Cholesterol
- 0 mg
- Sodium
- 155 mg
Ingredients
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Directions
Special equipment:
parchment paper and kitchen shears- Tear off a large piece of parchment paper. Spread the peanut butter across one half of the paper. Fold over the other half of the paper. With a rolling pin, gently roll the peanut butter to about 1/4-inch thickness. Freeze until solid, at least 3 hours.
- Using kitchen shears, cut the parchment paper into squares. Remove the parchment paper and place the peanut butter squares on top of the slices of bread. As the peanut butter softens, you can add honey, sprinkles or whatever you like as a sandwich topper!
