Crunchy Peanut Butter and Jelly Pinwheels

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Crunchy Peanut Butter and Jelly Pinwheels
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  • Prep 10 min
  • Total 40 min
  • Servings 8
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A fun way to enjoy your childhood favorite. We added a little extra crunch with a crushed granola bar topping.
By Jessica Walker
Updated Mar 13, 2013


  • 4 slices bread (any variety)
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons fruit jelly (any flavor)
  • 1 Nature Valley™ peanut butter crunchy granola bar (1/2 pouch from 8.9-oz box)


  • 1
    With rolling pin, flatten each slice of bread. Spread 1 tablespoon of the peanut butter on each of 2 slices of bread and 1 tablespoon jelly on each of the other 2 slices of bread.
  • 2
    To make 2 stacks, place 1 peanut butter-spread bread slice, peanut butter side up, on top of 1 jelly-spread bread slice, jelly side up. Roll up each stack, jelly-roll fashion, to make 2 rolls. Freeze rolls 15 minutes.
  • 3
    On sheet of waxed paper, crush granola bar. Remove rolls from freezer. With remaining 1 tablespoon peanut butter, spread thin layer on outside of each roll; roll each in crushed granola bar. Cut each into 4 small rolls. Serve, or if desired, freeze 15 minutes longer to set before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    I used wheat bread but you can use any type of bread you have on hand.
  • tip 2
    I didn’t have a rolling pin, so I just used a large drinking glass to flatten the bread.


Nutrition Facts are not available for this recipe
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