Description
Silky peanut butter blended with a hint of vanilla and just enough sugar creates a lusciously smooth filling sandwiched between soft bread rounds, then frozen to pillowy perfection for a quick snack.
Ingredients
- 16 slices white sandwich bread
- 1 cup creamy peanut butter
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 tablespoon water
Instructions
- In a medium bowl whisk together creamy peanut butter, powdered sugar, vanilla extract, and heavy cream until smooth and spreadable.
- Using a round cookie cutter, cut circles from each slice of bread and discard the crusts.
- Lightly brush the edge of half the bread circles with water to help seal.
- Spoon about 1 tablespoon of the peanut butter mixture onto the center of the moistened circles.
- Top each with a remaining bread circle and gently press around the edges, sealing with a fork.
- Place assembled sandwiches on a parchment-lined tray and freeze for at least 1 hour to firm up.
- Transfer to an airtight container and store in the freezer or refrigerate until ready to serve.
Notes
- For a sweeter filling, increase powdered sugar by 1 tablespoon.
- Swap heavy cream for Greek yogurt for a tangy twist.
- Sealed Uncrustables keep up to 1 month in the freezer or 3 days in the refrigerator.
- Use crunchy peanut butter for added texture.