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PB&J pull-apart bread is a revamped version of the childhood classic

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Peanut butter and jelly gets a makeover with this easy pull-apart bread recipe

Peanut butter and jelly always reminds me of my childhood. I wanted it served on squishy white bread, made with creamy peanut butter only and sweet strawberry jam. In fact, as an adult, I often find myself making a PB&J as a quick lunch. This breakfast (or dessert!) gives you all that childhood-memory flavor but dressed up as a tasty pull-apart bread.

To make this bread even easier, I just use store-bought biscuits and cut them into quarters. This alleviates any and all yeast-rising and baking headaches. Plus it makes it possible to be completely ready in just 30 minutes. How awesome is that?

Peanut butter and jelly gets a makeover with this easy pull-apart bread recipe

Peanut butter and jelly pull-apart bread recipe

No need to make pull-apart bread complicated. This skillet version is ready in no time and combines a childhood classic: peanut butter and jelly.

Serves 4

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes


  • 1 (8 count) package raw, large, refrigerator biscuits, quartered
  • 2 tablespoons melted butter
  • 2 tablespoons cinnamon sugar
  • 1/3 cup melted peanut butter
  • 1/2 cup strawberry jelly, slightly warmed
  • Powdered sugar, for dusting (optional)


  1. Heat the oven to 350 degrees F.
  2. To a large zip-top bag, add the quartered biscuits, melted butter and cinnamon sugar.
  3. Shake until well coated.
  4. Pour the biscuits out into a 9-inch skillet.
  5. Drizzle the whole top with melted peanut butter and dollops of strawberry jelly.
  6. Bake for about 20 minutes, until the biscuits are fully cooked.
  7. Remove from the oven, and serve dusted with powdered sugar, if desired.

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