She's the Grand Prize winner in the Jif® Most Creative Sandwich Contest™! She won a $25,000 college fund and a Jif Peanut Butter gift basket!

» View Recipe

We'd also like to congratulate...

These Runner-Up Winners, who each received a $2,500 college fund and a Jif Peanut Butter gift basket:

  • Banana Split Quesadilla

    Banana Split Quesadilla

    Serene V.
    Superior, CO

    » View Recipe
  • Peanutty French Toast Roll-Up

    Peanutty French Toast Roll-Up

    Julia B.
    East Longmeadow, MA

    » View Recipe
  • Peanut Butter S'mores Puff Sandwich

    Peanut Butter S'mores Puff Sandwich

    Alyssa H.
    Hickory, NC

    » View Recipe
  • Brownie Surprise

    Brownie Surprise

    Jenavieve C.
    Moorestown, NJ

    » View Recipe

Our Online Finalists, who each received a Jif Peanut Butter gift basket worth $50:

  • Mediterranean Peanut Kebab Pita

    Mediterranean Peanut Kebab Pita

    Elise G.
    Janesville, CA

    » View Recipe
  • Nutty Chicken and Pineapple Pocket

    Nutty Chicken and Pineapple Pocket

    Austin O.
    Burlington, CT

    » View Recipe
  • Pomegranate Bejeweled Cashew Chicken Pockets

    Pomegranate Bejeweled Cashew Chicken Pockets

    Sailor M.
    Santa Clara, UT

    » View Recipe
  • The 7 C's Peanut Butter Wrap

    The 7 C's Peanut Butter Wrap

    Nicolas S.
    Waukesha, WI

    » View Recipe
  • Whip That Berry Into Shape

    Whip That Berry Into Shape

    Peri C.
    Alpine, NJ

    » View Recipe
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Crunchy, Creamy, Dreamy Finger Sandwich
Banana Split Quesadilla
Peanutty French Toast Roll-Up
Peanut Butter S'mores Puff Sandwich
Brownie Surprise
Mediterranean Peanut Kebab Pita
Nutty Chicken and Pineapple Pocket
Pomegranate Bejeweled Cashew Chicken Pockets
The 7 C's Peanut Butter Wrap
Whip That Berry Into Shape
By Leah T., Allentown, PA
By Serene V., Superior, CO
By Julia B., East Longmeadow, MA
By Alyssa H., Hickory, NC
By Jenavieve C., Moorestown, NJ
By Elise G., Janesville, CA
By Austin O., Burlington, CT
By Sailor M., Santa Clara, UT
By Nicolas S., Waukesha, WI
By Peri C., Alpine, NJ
Print Recipe Share This

Ingredients

  • - 2 tablespoons Jif® Whips Creamy Whipped Peanut Butter
  • - 6 ladyfingers—2 groups of 3 connected fingers
  • - 1 ounce milk chocolate broken
  • - 1-1/2 teaspoons heavy cream
  • - 1 tablespoon & 2 teaspoons coarsely crushed thin pretzels, divided
  • - 4 teaspoons mascarpone cheese
  • - 2 teaspoons confectioners’ sugar
  • - 1 tablespoon dulce de leche
  • - 4 tablespoons Jif® Chocolate Flavored Hazelnut Spread
  • - 1/2 banana
  • - 2 medium-sized flour tortillas (taco size)
  • - 3 strawberries
  • - 1 tablespoon butter
  • - 1 small piece pineapple
  • - 1/2 cup vanilla ice cream
  • - Whipped cream for garnish
  • - 1 teaspoon white granulated sugar
  • 4 tablespoons Jif® Creamy Peanut Butter, divided
  • 2 teaspoons Smucker's® Apricot Preserves, divided
  • 2 slices white or whole-wheat bread
  • 6 thinly sliced (1/8 inch) Macintosh apple slices
  • 1 teaspoon cinnamon sugar
  • 1/8 teaspoon pure vanilla extract
  • 1 large egg
  • 1 tablespoon milk
  • 2 tablespoons pure maple syrup
  • 1 tablespoon butter
  • - 1 sheet prepared puff pastry
  • - 1/2 graham cracker
  • - 1/2 chocolate bar
  • - 2 tablespoons marshmallow crème
  • - 2 tablespoons Jif® Creamy Peanut Butter
  • - Egg wash (1 egg and 1 tbsp water)
  • - 2 tablespoons Jif® Whips Creamy Whipped Peanut Butter
  • - 2 brownies for the bread
  • - 1 large strawberry, sliced
  • - 3 slices of banana
  • - Whipped cream
  • - 1 tablespoon of chocolate syrup
PEANUT KEBABS:
  • - Kebab sticks
  • - Bowl of water drizzled with olive oil to help form kebabs
  • - 1 pound ground beef
  • - 1 small onion, finely chopped
  • - 1 teaspoon paprika
  • - 1/2 teaspoon black pepper
  • - 3/4 teaspoon salt
  • - 1 teaspoon baking soda
  • - 1 tablespoon lemon juice
  • - 5 tablespoons Jif® Extra Crunchy Peanut Butter
  • - 3 tablespoons finely chopped parsley

CREAMY CUCUMBER GARLIC SAUCE:
  • - 1/2 cup Greek style plain yogurt
  • - 2 tablespoons finely shredded cucumber
  • - 1 clove garlic, minced
  • - 1/4 teaspoon salt
  • - Pita bread
  • - Lettuce leaves
  • - 1 sliced tomato
  • - 1 small onion, thinly sliced
  • 1 cup cooked chicken, cubed
  • - 2 tablespoons Jif® Creamy Peanut Butter
  • - 1 tablespoon honey
  • - 1 tablespoon cream cheese
  • - 2 tablespoons pineapple juice
  • - 1/4 cup pineapple tidbits
  • - Walnuts
  • - Lettuce
  • - Pita pocket
  • - 1/3 cup Jif® Creamy Cashew Butter
  • - 1/4 cup coconut milk or whole milk
  • - 1 tablespoon hot water
  • - 1 tablespoon soy sauce
  • - 1 tablespoon lime juice
  • - 1 teaspoon honey
  • - 1 tablespoon Korean red pepper paste (Gochujang)
  • - 1 cup shredded fully cooked chicken
  • - 1 stalk celery, diced
  • - 1/4 cup green onion, diced
  • - 1/2 cup pomegranate seeds, plus more for garnish (or substitute dried cranberries)
  • - 1 whole round pita, split in half to form two pockets
  • - 1/2 cup cilantro leaves
  • - 1 tablespoon chopped cashews
FILLING:
  • - 1 cup of green cabbage, shredded
  • - 1 cup of red cabbage, shredded
  • - 1 cup of carrots, shredded
  • - 1 cup of california Matchstick (or any) bean sprouts
  • - 1 medium cucumber, diced
  • - 1/2 cup (or to taste) crunchy peanut pieces
  • - 1 pound of chicken breast—grilled and cubed, prepared with a teaspoon olive oil, 1 teaspoon minced garlic, and black pepper to taste

PEANUT DRESSING:
  • - 1/4 cup honey
  • - 1/4 cup Jif® Creamy Peanut Butter
  • - 3 tablespoons soy sauce
  • - 2 tablespoons olive oil
  • - 1 tablespoon sesame oil
  • - 1 tablespoon rice vinegar
  • - 1 tablespoon minced fresh ginger
  • - 2 teaspoons minced garlic
  • - 1 teaspoon red pepper flakes or 1/2 teaspoon of your favorite hot sauce (optional)
  • - 4 large tortilla wraps
  • - 4 teaspoons Jif® Creamy Peanut Butter
  • - 1 ready-to-use crepe (found in the bread aisle)
  • - 3 tablespoons Jif® Whips Whipped Peanut Butter & Chocolate
  • - 5 blackberries
  • - 1/4 cup blueberries
  • - 1/4 cup raspberries
  • - 1 large strawberry, thinly sliced
  • - 2 tablespoons granola

Directions

In small microwavable bowl, combine milk chocolate and heavy cream. Microwave 15 seconds; stir until smooth. Set aside 1 teaspoon of mixture. Evenly spread remaining chocolate on flat side of 3 connected ladyfingers. Sprinkle 1 tablespoon & 1 teaspoon of pretzels on chocolate and lightly press in; set aside remaining 1 teaspoon of pretzels. Place in the refrigerator to set. In small bowl, combine Jif Whips Creamy Whipped Peanut Butter, mascarpone cheese, and confectioners’ sugar. Mix ingredients until blended and smooth, and then spread over chocolate/pretzels. Spread dulce de leche on flat side of remaining 3 connected ladyfingers. Place on top of peanut butter mixture with rounded side of ladyfingers facing up. Heat 1 tablespoon of chocolate mixture that was set aside, if needed, and drizzle over top of ladyfingers. Sprinkle with 1 teaspoon crushed pretzels. Makes one sandwich. Store in the refrigerator.

Spread 1-1/2 tablespoons of Jif Chocolate Flavored Hazelnut Spread on side of each tortilla. Slice banana into thin slices and place on one chocolate side of a tortilla. Place the other chocolate side down on top of the banana tortilla. Melt butter in a non-stick fry pan on medium high. Place quesadilla in pan, then flip to other side to coat both sides with butter. Sprinkle each side with sugar and cook until golden brown on both sides. Remove from pan and cut into 4 triangles. Take the remaining Jif spread and melt in microwave on high for about 30 seconds, then drizzle onto quesadilla with a spoon. Serve with a side of chopped strawberry pineapple salsa and softened vanilla ice cream. Garnish with whipped cream.

Take each slice of bread and roll it flat with a rolling pin. Spread 1 tablespoon of Jif Creamy Peanut Butter and 1 teaspoon Smucker's Apricot Preserves on each slice of flattened bread. Take three apple slices and place them in a single layer, lengthwise along the top of the bread; repeat with the second slice. Sprinkle both slices with 1/2 teaspoon cinnamon sugar. Roll each slice of bread from the apple end, gently but tightly. Lay them seam side down. Heat to medium a frying pan or griddle. Add butter to the pan to coat it. Scramble the egg, milk, and vanilla in a shallow bowl. Dip each roll in the egg wash and place seam side down on the pan. Lightly brown the sandwich and carefully turn until all sides are browned. Remove from pan and sprinkle or roll with the remaining cinnamon sugar to coat. In a small heatproof dish, combine the remaining 2 tablespoons of peanut butter and 2 tablespoons maple syrup. Heat for 30 seconds in a microwave and mix until combined. Serve as a dipping sauce for the Roll-Up.

Cut pastry sheet into 8 equal rectangles. Separate graham cracker into 4 sections and place on pastry. Place chocolate onto each pastry. Cover with pastry tops. Use fork to press and seal edges. Cut small slits in tops. Brush with egg wash. Bake at 375 for 15 min until golden on greased cookie sheet. Pipe marshmallow crème and Jif Creamy Peanut Butter on the top. Cut puffs in half. Makes 8 puff sandwiches.

Spread 1 tablespoon of Jif® Whips Creamy Whipped Peanut Butter on one brownie. Top with sliced strawberry. Add a squirt of whipped cream, then add the banana slices. Add another squirt of whipped cream. Spread the remaining peanut butter on the other brownie and place peanut butter facedown on top. Drizzle with the chocolate syrup.

Soak kebab sticks in water. Set oven to broil. Kebab preparation: Combine meat, onion, salt, pepper, and paprika; mix well. Combine lemon juice and baking soda. Pour over meat mixture. Mix. Let it sit for 10 minutes, then add peanut butter and parsley. Mix well. Wet hands in the bowl of water and olive oil, then take a handful of the meat mixture, and press it around the kebab stick into a shape of a small flat sausage. Repeat until you have used all of your meat. Once the kebabs are shaped, cook them under the broiler for 3 to 4 minutes. Turn and cook the other side for an additional 3 to 4 minutes, then remove from the oven.

Combine yogurt, cucumber, garlic, and salt. Mix well. To make the sandwich: Cut pita in half and open it. Place lettuce, tomato, onion, and 3 or 4 kebabs (without the stick) into the pita. Drizzle with sauce.

Mix together in small bowl Jif Creamy Peanut Butter, honey, cream cheese, and pineapple juice until well blended. Add chicken to mixture until well coated. Place lettuce in bottom of pita. Layer chicken mixture on lettuce. Layer pineapple tidbits on top of chicken. Add walnuts. May serve warm or cold.

In a medium bowl, combine Jif Creamy Cashew Butter, coconut milk, hot water, soy sauce, lime juice, honey, and Korean red pepper paste. (If mixture seems too thick, add another tablespoon of hot water.) Stir until smooth. Add chicken, celery, onion, and pomegranate seeds. Season to taste with salt and pepper. Fill both pockets with cashew chicken mixture. Tuck in cilantro leaves, dividing evenly. Sprinkle the cashews and a few extra pomegranate seeds into the pockets.

Chicken: Grill chicken and cube. Set aside. Dressing: Mix and stir all ingredients until smooth and creamy. Set aside. Filling: Combine all the vegetables, chicken, and peanut pieces in a large bowl and dress with the peanut dressing (as heavy or light as you would like). Spread the crunchy peanut butter lightly on the tortilla wrap and fill with the vegetable/chicken filling and wrap. You may serve with extra peanut dressing and cucumbers. Will yield approximately 4 wraps.

Lay crepe on a large plate. Spread the Jif Whips Whipped Peanut Butter & Chocolate around the center, leaving a 1/2 inch border around the edges. Place all the berries on the Jif Whips and sprinkle the granola on top. Carefully roll up the crepe and enjoy.

All Finalists

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UNLEASH YOUR CREATIVITY!

Let these winning recipes from the past spark your creativity!

  • close
    2013 Winner
    Magnificent Mole Chicken Torta
    Ingredients SANDWICH:
    • 3/4 cup pulled rotisserie chicken, heated
    • 1 slice Monterey Jack cheese, halved
    • 1 bolillo roll, sliced lengthwise
    • 3 avocado slices
    • 1/2 cup thinly sliced lettuce
    • 1/8 cup chopped tomato
    • Dollop of sour cream (optional)
    SAUCE:
    • Cooking spray
    • 2 tablespoons minced onion
    • 1/4 teaspoon minced garlic
    • 2 tablespoons Jif® Chocolate Flavored Hazelnut Spread
    • 1/3 cup condensed tomato soup
    • Juice of half a lime (about 2 Tbsp.)
    • 1/4 cup chopped green chili peppers
    • 1/8 teaspoon ground cumin
    • 1/4 teaspoon dried cilantro
    Directions

    Generously spray a small sauce pot with cooking spray, and sauté minced onion and garlic over medium-high heat until tender. Stir in 2 tablespoons of Jif Chocolate Flavored Hazelnut Spread, tomato soup, lime juice, cumin, cilantro and green chili peppers. Bring to a boil and simmer on low heat for about 10 minutes, stirring occasionally.

    Remove sauce from heat. Toss half the sauce with pulled chicken, and place mixture on the bottom half of the roll. Top with cheese slices and place sandwich open-faced under a toaster oven or broiler for 2-3 minutes until cheese melts. Remove sandwich from oven, and place sliced avocado on top of melted cheese.

    Then, add lettuce, tomatoes, a dollop of sour cream (optional), and the top half of roll. Use remaining sauce as extra sauce for the sandwich if desired, or to make another sandwich.

  • close
    2012 Winner
    P-Nutty BBQ Chicken Quesadilla
    Ingredients
    • 2 tablespoons Jif® Extra Crunchy Peanut Butter
    • 1/3 Cup Brown Sugar & Hickory BBQ Sauce
    • 1 teaspoon fresh lime juice
    • 1/3 Cup of low fat shredded Mexican 4 cheese blend (divided)
    • 1/3 Cup of pre-packaged oven roasted chicken chopped
    • 1 tablespoon finely diced green onion
    • 2 tablespoons frozen corn kernels
    • 2 tablespoons tomato (chopped)
    • 2 tablespoons cilantro (divided)
    • 1/2 tablespoon butter
    Directions Start by mixing first three ingredients in a small bowl. Combine well. Place butter in large fry pan over medium high heat. Lay Tortilla out on to work surface. Spread 2 Tbsp. of sauce over entire surface of tortilla. Evenly sprinkle half of cheese on half of the tortilla. Add chicken, green onion, 1 Tsp. cilantro, corn kernels, & 2 Tbsp. tomato on top of cheese. Sprinkle on remaining cheese. Fold and lightly press tortilla together. Roll melted butter around pan. Place Quesadilla in hot pan and grill for approx. 2 minutes on each side. Remove from pan and allow to rest on cutting board for about 2 minutes. Cut in half and place two pieces on plate. Garnish with remaining Cilantro, tomato and dollops of sour cream. Note: You will have enough sauce left over to make another.
  • close
    2011 Winner
    Wushu Chicken Tacos
    Ingredients

    SAUCE

    • 1/8-inch thick slice fresh gingerroot, peeled and cut in half
    • 2 cloves garlic, peeled
    • 2 tablespoons Jif® Creamy Peanut Butter
    • 1 tablespoon soy sauce
    • 1/4 teaspoon chili paste with garlic, or to taste
    • 2 1/2 teaspoons sugar
    • 2 1/2 teaspoons Worcestershire sauce
    • 2 1/4 teaspoons sesame oil
    • 3 1/2 teaspoons water

    TACOS

    • 1/2 cup diced rotisserie cooked chicken
    • 1/4 cup asparagus pieces, about 1-inch long
    • 1/4 cup yellow squash pieces, cut into half circles
    • 2 fajita-size (6-inch) flour tortillas
    • 2 lime wedges
    Directions

    CHOP ginger and garlic in a small food processor as finely as possible. Add remaining sauce ingredients and process until sauce is completely smooth. If sauce is too thick, add more water, a little at a time. If sauce is too thin, add more peanut butter. Toss about half the sauce with the chicken and put aside in a covered bowl.

    BOIL about 1 inch water in large skillet; add asparagus. Cover skillet and turn off heat. In 1-2 minutes, lift off cover and remove asparagus using tongs.

    PLACE squash pieces into microwave-safe bowl; add a little water. Cover with plastic wrap and microwave on HIGH about 2-3 minutes. Let cool slightly; carefully drain off water.

    MICROWAVE tortillas on HIGH about 15 seconds, or until tortillas are warm and are pliable. Put chicken on tortillas, top with asparagus and squash; drizzle with additional peanut butter sauce. Serve with lime wedges, if desired.

  • close
    2010 Winner
    PB & Fruity Says "Let Us Rap"
    Ingredients
    • ½ cup chopped cooked chicken breast
    • 2 tablespoons Jif® Extra Crunchy Peanut Butter
    • 3 tablespoons chopped Fuji apple
    • 2 tablespoons chopped black or red grapes
    • 1 tablespoons lite mayonnaise
    • 2 teaspoons honey
    • Iceberg lettuce
    Directions Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise, and honey. Spoon into open lettuce leaf, roll, and serve.
  • close
    2009 Winner
    Po' Boy Peanut Butter Chicken Cheesesteak Sandwich
    Ingredients CHICKEN MIXTURE
    • 2 tablespoons Crisco® Pure Olive Oil
    • 1 small onion, sliced into rings
    • 1/2 red pepper, cut into strips
    • 1/2 yellow pepper, cut into strips
    • 1 medium apple, cored and sliced into thin wedges
    • 4 thin slices cooked chicken breast Or 4 slices deli chicken lunch meat
    • 1 hoagie or sub roll
    • 1/4 cup shredded mozzarella cheese

    SAUCE

    • 3 tablespoons Jif® Creamy Peanut Butter
    • 1/2 teaspoon Worcestershire sauce
    • 2 teaspoons honey
    • 1 teaspoon honey mustard
    • 1/2 cup water
    Directions

    HEAT olive oil in medium skillet over medium heat. Add onion, peppers and half of the apple; cook until soft. Add chicken; stir until warm.

    HEAT peanut butter, Worcestershire sauce, mustard, honey and water in small saucepan over medium heat. Cook until creamy and soft.

    ADD 3 tablespoons of the peanut butter sauce to the chicken mixture; stir together. Serve on roll; sprinkle with cheese. Serve remaining apple wedges with remaining peanut butter sauce for dipping.

  • close
    2007 Winner
    Peanut Butter Rolls - "Sushi Style"
    Ingredients
    • 1 (8 inch) crepe
    • 5 tablespoons strawberry cream cheese
    • 5 tablespoons Jif® Creamy Peanut Butter
    • 4 (1/4 inch) pieces of fresh strawberries
    • 6 (1/2 inch) pieces of bananas
    • 1 tablespoon granola
    • 2 long pretzel rods (to use as chopsticks)
    • 1 small container chocolate yogurt (to use as dipping sauce)
    Directions Spread cream cheese over crepe. Top with Jif® Creamy Peanut Butter and smooth over cream cheese. Sprinkle strawberries and bananas over peanut butter. Top with granola. Roll up sushi-style and chill in refrigerator for 5 - 10 minutes. Cut rolls. Use pretzel rods as chopsticks and dip in yogurt.
  • close
    2006 Winner
    Peanutty Pretty Purse Pitas
    Ingredients
    • 1 whole wheat or regular medium-sized pita bread pocket
    • 2-3 tablespoons Jif® Creamy peanut butter
    • 1-2 tubes strawberry-banana squeezable yogurt (2.25 oz.)
    • 4-6 fresh banana slices
    • 2-3 strawberries, diced
    • For garnish: bananas, strawberries, grapes, cherries, oranges, apples and Jif® Creamy peanut butter
    Directions Cut Crescent or moon shape out of side of pita with kitchen scissors. Fill a pastry bag (or heavy plastic food storage bag with a small hole cut in corner to squeeze peanut butter and decorate) with peanut butter. Squeeze 2-3 tablespoons peanut butter into pita opening. Squeeze 1 or 2 tubes of yogurt into pita on top of peanut butter. Add bananas and strawberries into pita. Place pita on plate and decorate with fruit and peanut butter.
  • close
    2005 Winner
    Katelyn's Thai Peanut Butter Chicken Wrap
    Ingredients
    • 1 tablespoon Jif® crunchy peanut butter
    • 2 scallions, chopped, divided
    • 4 teaspoons Thai satay sauce
    • 1 tablespoon Jif® creamy peanut butter
    • 1 burrito-sized sesame wrap
    • 6 slices deli chicken, thinly sliced
    • 2 large pieces lettuce, shredded
    Directions

    Preheat oven to 350° degrees.

    In a small bowl, mix extra-crunchy peanut butter, 1 1/2 scallions and Thai sauce with 2 teaspoons water. Heat in microwave for 30 seconds.

    Spread creamy peanut butter on wrap and heat in the oven for 2 minutes. Add heated sauce, chicken, lettuce and remaining scallions to wrap. Roll into a cone shape.

    ®Trademark of The J.M. Smucker Company

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    2004 Winner
    Peanutty Wrapple Rolls with Maple Dipping Sauce
    Ingredients

    PEANUTTY WRAPPLE ROLLS

    • 1 (12-inch) flour tortilla, burrito size
    • 3 tablespoons Jif® Creamy Peanut Butter
    • 2 tablespoons crisp rice cereal
    • 1 tablespoon brown sugar
    • 2 tablespoons apple pie filling
      Or 2 tablespoons finely chopped fresh apple

    MAPLE DIPPING SAUCE

    • 1/4 cup Hungry Jack® Original Syrup
      Or 1/4 cup pure maple syrup
    • 1 tablespoon apple cider vinegar
    • 1/2 teaspoon cinnamon
    Directions

    Spread peanut butter on tortilla.

    Spread apple filling on 1/2 of peanut buttered tortilla.

    Next, sprinkle on cereal and brown sugar.

    Starting at edge with apple filling, roll up tightly and cut into 4 segments.

    Mix together dipping sauce ingredients and serve in a bowl with the sandwich rolls.

    So good!

    Makes two servings

  • close
    Jif® Sandwich of the Decade
    Tropical Fantasy
    Ingredients
    • 2 slices cinnamon bread
    • 2 Tbl. Jif® peanut butter
    • 1 banana, sliced
    • Canned pineapple chunks (drained)
    • Canned mandarin oranges
    • Grated ginger (optional)
    • Pomegranate seeds (optional garnish)
    Directions

    1. Toast the two slices of cinnamon toast

    2. Spread Jif® peanut butter on one slice of bread

    3. Place banana slices, pineapple chunks and mandarin oranges on the other slices. Add grated ginger if desired

    4. Put two sides of sandwich together and serve on a bed of lettuce

    5. Decorate top of sandwich with pomegranate seeds and use additional oranges to decorate plate