Baked PB&J Cream Cheese Squares
I’m pretty sure that, no matter what age, nobody ever outgrows peanut butter and jelly. On top of that, I have come to realize that, basically, anything that has both peanut butter and jelly in it is just a very GOOD thing. These squares, consisting of a peanut butter cream cheese filling between layers of pastry and drizzled with a jelly sauce, are no exception; they are also insanely quick and easy to make! And even easier to eat all in one sitting.
Start by making the addictive peanut butter cream cheese filling. Just beat together a pound of cream cheese, a cup of smooth peanut butter, a cup of sugar, a teaspoon of vanilla, and one egg yolk. This is the stuff of dreams right here.
Roll out a second can of crescent dinner rolls onto a lightly floured surface. With a rolling pin, roll the dough into a 9 x 13 inch rectangle and place it over the cream cheese filling, folding over any excess.
Bake at 375 for 20-25 minutes until puffed and golden brown. Let cool completely until cutting into squares. Try not to go absolutely berserk during this waiting period. Distract yourself by making jelly sauce!
In a small saucepan, bring a half-pint of raspberries, 1/2 a cup of sugar, and a 1/4 cup of water to a boil, then lower the heat and let it simmer for 4 minutes. You can use whatever type of fruit you want for your jelly sauce, just make sure to use the corresponding flavor of jelly! But that’s in the next step.
Next, grab some seedless raspberry jelly! Toss 12 ounces of it into a food processor along with the cooked berries. Process it all together until it’s smooth. If you want, you can pour the sauce through a fine mesh strainer to take out the seeds (which I ended up doing) or leave it as is if you don’t mind them. Why do I love the idea of jelly sauce so much??!
Drizzle the jelly sauce over the squares and eat your heart out! These definitely fall into my category of “TOO GOOD” desserts that I’ve made. When I have to slap my hand away from the fork to stop myself from eating the whole plate, that’s when I know something is just TOO GOOD.
Baked PB&J Cream Cheese Squares
Source: adapted from Pillsbury Sweet Cheese Delights
Yield: serves 15
Peanut Butter Cream Cheese Squares:
2 packages (8 oz each) cream cheese, at room temperature
1 cup smooth peanut butter
1 cup sugar
1 egg yolk, at room temperature
1 tsp. vanilla
2 cans (8 oz each) refrigerated crescent dinner rolls
Preheat oven to 375 degrees F.
In the bowl of an electric mixer, combine the cream cheese, peanut butter, and sugar until well mixed. Add the egg yolk and vanilla and mix again until combined.
Unroll one can of dough into a large rectangle; press seams and perforations together to seal. Place into the bottom of an ungreased 9 x 13 inch baking pan. Spread cream cheese mixture on top. On a floured surface, press or roll out the remaining can of dough into a 9 x 13 inch rectangle. Place over filling. Bake for 20-25 minutes until golden brown. Let cool on a wire rack before cutting into squares.
1 pint fresh raspberries or other type of berry
1/2 cup sugar
1/4 cup water
12 oz. seedless raspberry jelly
Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries and the jelly into the bowl of a food processor fitted with the steel blade and process until smooth. Pour through a fine mesh strainer to remove seeds, if desired. Serve in a sauce boat alongside the squares.