Description
Your childhood PB&J just grew up. Creamy peanut butter and jelly slathered inside a buttery croissant, then skillet-toasted until golden and crisp. It’s a simple yet elevated take on the classic sandwich.
Ingredients
Scale
- 5–6 Croissants
- 10–12 tbsp creamy peanut butter
- 10–12 tbsp mixed berry jelly
- 3 tbsp unsalted butter (for toasting)
Instructions
- Slice croissants in half lengthwise and spread with a thick layer of peanut butter and jelly. We used a couple of tablespoons of each to fill each sandwich.
- Heat a skillet over medium-low heat. Spread a thin layer of butter on the top and bottom of each filled croissant.
- Place 2-3 croissants in the hot skillet and toast for 3-4 minutes on each side until they are nice and browned. If you notice the croissants are burning or heating too quickly, reduce the heat a bit. As you are cooking, gently press on the croissants to flatten them a bit.
- Place the toasted croissants on a wire rack to cool and sprinkle the tops with flaky sea salt.