Tastes SO good!!!
You may see this in Camp Chronicles: The Celtic Resistance.
Without spoiling anything, in Camp, Book II, Ronan Pierce eats a lot of Fried PB&Js. You’ll see it appear quite a few times throughout the story… so we’re sharing the recipe! Also, we don’t make any money off of the links, they’re just there to help.
Warning 1 : If you are allergic to any of the items listed here, please do not use and replace with something else!
For example, peanut butter can be replaced with almond butter, cashew butter, sunflower butter, etc.
Warning 2: If you are not comfortable in the kitchen, have an adult help you with the recipe!
Fried PB&J
Ingredients
2-4 slices of bread (2 pieces = one sandwich). We like to use brioche, sourdough, or regular sliced rye/whole wheat.
About a half a stick of room temperature salted butter
1 tablespoon of cinnamon
1 tablespoon of cane sugar
Raspberry preserves (of your choosing). Our personal favorite is Bonne Maman or St. Dalfour. You can find both of them at regular grocery stores! We also suggest preserves, not jam. Jam can get pretty sugary (this recipe is already sugary enough) and preserves have that real fruit taste.
Peanut butter or other nut butter (we suggest natural nut butter, i.e. not Skippy, for a better taste and better health!). Our favorite is Santa Cruz (but that is a local brand), so you can totally use whatever local peanut butter or natural brand works for you!
Potato chips (our favorite are Boulder Wavy Potato Chips but any work!)
Steps:
Spread peanut butter on one slice of bread and raspberry preserves on the other. You can decide how much of each to use, but be careful! Too little will leave you with too much bread, while too much can overwhelm the sandwich.
Place the chips evenly over the peanut butter.
Close the sandwich, then spread a thin layer of butter on the outside of both slices of bread. Sprinkle both buttered sides with cinnamon and sugar.
Lightly butter a frying pan and heat over medium-low heat. Make sure an adult is present if you need help! Place the sandwich in the pan and cook for 2–3 minutes on each side, adding more butter to the pan as needed. The bread should be golden brown and slightly crispy, while the peanut butter and raspberry preserves should be warm and beginning to melt.
Remove the sandwich from the pan and let it cool for a few moments before enjoying!
Best enjoyed warm!
We hope you enjoy this snack as you read Camp II!
