PB & J Crescents | Recipes

PB & J Crescents

(11) Ratings:
Prep Time:
Baking Time:
Makes:48 crescents

Gather the kids and get baking! Everyone’s favourite combo is back in bite-sized form.



2 cups 500 mL Robin Hood® Original All Purpose Flour
1 cup 250 mL cold butter, cut into cubes
1 cup 250 mL cold cream cheese, cut into cubes


1 cup 250 mL Sugar in the Raw® Natural Turbinado Sugar
½ cup 125 mL salted peanuts, chopped
1 cup 250 mL creamy peanut butter, softened
1 cup 250 mL Smucker’s® Simple Blends® Wildberry Fruit Spread


1 egg, beaten
¼ cup 50 mL Sugar in the Raw Natural Turbinado Sugar
¼ cup 50 mL salted peanuts, chopped


  1. Dough: Place flour in a large bowl or food processor. Add butter. Using a processor, pastry blender or 2 knives, cut butter into flour until crumbly. Add cream cheese and combine until dough holds together.
  2. Divide dough into 4 and wrap in plastic wrap. Refrigerate for 2 hours or overnight.
  3. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  4. Filling: Combine sugar and peanuts in a small bowl.
  5. Roll each ball of dough into a 10” (25 cm) circle. Spread each circle with ¼ cup (50 mL) peanut butter. Top the peanut butter with ¼ cup (50 mL) jam. Sprinkle with ¼ sugar mixture.
  6. Tip

    Fun with fractions! When slicing the circles into wedges, start by cutting down the middle and show your kids how two ½ slices can equal a whole.  Continue slicing and show them how two ¼ slices equal a ½ slice and so on until you get 12 wedges.

  7. Slice each circle into 12 wedges. Roll up each wedge from the wide end.  Place on prepared baking sheets.
  8. Glaze: Brush each crescent with egg and sprinkle with sugar and peanuts.
  9. Bake in preheated oven, 25 to 30 minutes or until golden.  Cool on wire cooling rack.

SUGAR IN THE RAW® is owned and licensed by Cumberland Packing Corp., Brooklyn, NY 11205 USA.

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!