Peanut Butter and Jelly Pizza Recipe - Allrecipes.com
Peanut Butter and Jelly Pizza Recipe
  • READY IN 10 mins

Peanut Butter and Jelly Pizza

Recipe by  

"An English muffin is topped with peanut butter, strawberry preserves, bananas, and hot fudge in this quick, kid-friendly snack."

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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings

Directions

  1. Split and toast English Muffin. Spread peanut butter on both sides of the muffin. Spread or squeeze fruit spread over peanut butter.
  2. Top with banana slices. Drizzle with warmed hot fudge topping to taste. Sprinkle with coconut, if desired.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 10 mins
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Reviews More Reviews

Feb 09, 2011

This was great for a quick breakfast for my kids. I didn't use the ice cream topping or the coconut--my kids are plenty hyped up anyway and don't need the extra sugar. They loved it! Paired with a fruit smoothie, this made a quick and easy breakfast that made everyone happy.

 
Jul 21, 2010

Great snack! I used a whole grain English muffin and low sugar strawberry jam. I waited until the peanut butter was nice and "melty". I love the addition of the banana slices! I opted not to use the coconut or hot fudge ice cream topping as I thought it was overkill.

 

6 Ratings

Jan 05, 2010

Yummy!!! Anything with Peanut butter is great. Not to mention this recipe is on the healthier side of this sinfully good dessert pizza.

 
Apr 06, 2010

I give this 4 stars for it's creativity. My kids have eaten the standard peanut butter and jelly for years and to come across this is great! i let my kids put it together and top it the way they want to.

 
Nov 01, 2013

So good, yet so easy. Great snack or breakfast. And the kids will luv it!

 

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Nutrition

  • Calories
  • 567 kcal
  • 28%
  • Carbohydrates
  • 101.1 g
  • 33%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.6 g
  • 23%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 492 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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