That's a Wrap!

Check out last year's delicious and inventive winning recipes, and watch exclusive interviews with the grand prize winner and runner-up winners.

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Grand Prize Winner

Magnificent Mole Chicken Torta

Last year's winner, 9-year-old Jacob C. from North Carolina, impressed us with his savory Mexican-inspired sandwich. He won a $25,000 college fund and a Jif® Peanut Butter gift basket.

Watch Jacob share the inspiration for his recipe and accept his prize.

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Magnificent Mole Chicken Torta
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Magnificent Mole Chicken Torta
Jacob C., Morganton, NC
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.


©/TM/® The J.M. Smucker Company

Runner-Up Winners

These creative concoctions won four young chefs each a $2,500 college fund and a Jif Peanut Butter Gift Basket.

Watch our runners-up and their parents share their experiences.

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  • Peanut Butter Pear-ot

    Peanut Butter Pear-ot

    Kathryn W. Branchville, NJ

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    Peanut Butter Pear-ot
    Kathryn W., Branchville, NJ
    Peanut Butter Pear-ot Ingredients
    • - 1 pear, shredded
    • - 1 medium carrot, shredded
    • - 1/4 cup craisins
    • - 1 celery stalk, sliced thin
    • - 1 teaspoon chopped dry roasted peanuts
    • - 2 whole wheat flatbread wraps
    • - 2 tablespoons Jif® Natural Creamy Peanut Butter
    • - 2 tablespoons Jif Chocolate Flavored Hazelnut Spread
    Directions

    In medium bowl, mix together Jif Creamy Peanut Butter, pear, carrot, celery, and craisins. Divide mixture between two flatbread wraps. Wrap snugly, Cut each wrap in half. Spread Jif Hazelnut Spread on cut halves of wraps, and sprinkle on chopped peanuts.

    Prepare to delight your taste buds! Don't forget to share with a friend - this recipe makes two Peanut Butter Pear-ots.


    ©/TM/® The J.M. Smucker Company
  • Apple Fries Peanut Butter Surprise!

    Apple Fries Peanut Butter Surprise!

    Julia T. Mission Viejo, CA

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    Apple Fries Peanut Butter Surprise!
    Julia T., Mission Viejo, CA
    Apple Fries Peanut Butter Surprise! Ingredients
    • - 1 (8-inch) flour tortilla
    • - 1 large apple
    • - 3 tablespoons Jif® Creamy Peanut Butter
    • - 1 tablespoon granola (small chunks)
    • - 1 tablespoon mini chocolate chips
    Directions

    Lay tortilla flat on plate. Spread 2 tablespoons of Jif Peanut Butter in the shape of a 4-inch circle in the top center of the tortilla (start about 2 inches down from the top). Sprinkle 1 tablespoon of granola and 1 tablespoon of mini chocolate chips on top of the peanut butter (lightly pat them in).

    Cut one apple into "fries," so they look like French fries. Lay apple fries vertically on top of the peanut butter circle. Place all apples on top of peanut butter, even on top of each other.

    Spread the remaining 1 tablespoon of peanut butter to line the edges of the entire bottom half of the tortilla. Fold bottom half of tortilla up to cover half of the apple fries. Take the right side of the tortilla and fold it in. Take the left side and fold it in as well, overlapping the right side. Dab some peanut butter to "glue" the sides together.

    To eat: Pull the apple fries out one by one, AND/OR eat it like a sandwich!


    ©/TM/® The J.M. Smucker Company
  • Banutter Cream Sandwich

    Banutter Cream Sandwich

    Ansley P. Hoover, AL

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    Banutter Cream Sandwich
    Ansley P., Hoover, AL
    Banutter Cream Sandwich Ingredients
    • - 2 ripe bananas
    • - 1 teaspoon honey
    • - 8 chocolate graham crackers
    • - 4 tablespoons Jif® Creamy Peanut Butter
    Directions

    Peel 2 ripe bananas and cut into 1-inch slices. Freeze bananas for at least 1 hour, then remove from freezer and put into blender. Add 4 rounded tablespoons of peanut butter, 1 teaspoon of honey, and blend well. Spoon mixture onto graham cracker and place another graham cracker on top (should make 4 sandwiches). Put sandwiches in freezer until mixture is frozen solid.


    ©/TM/® The J.M. Smucker Company
  • Banana Foster PB&B

    Banana Foster PB&B

    Matthew R. Edwardsville, IL

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    Banana Foster PB&B
    Matthew R., Edwardsville, IL
    Banana Foster PB&B Ingredients
    • - 4 tablespoons butter
    • - 2/3 cup brown sugar
    • - 1 1/2 teaspoons vanilla extract
    • - 1/2 teaspoon cinnamon
    • - Slices cooked bacon (the crispier the better)
    • - Bananas (sliced in half, then sliced in half length-wise)
    • - Thick slices of bread (toasted)
    • - 2 tablespoons Jif® Creamy Peanut Butter
    Directions

    Melt butter in pan over medium heat. Stir in brown sugar, cinnamon and vanilla. Once it begins to bubble, put in slices of banana and cook until bananas are warm (2-3 minutes). Toast bread.

    Spread 1 tablespoon of peanut butter (or more, if desired) on each piece of toast. Place bacon slices on one side of the toast. Gently place warm banana slices on top of the other piece of toast. Close sandwich and slice in half.


    ©/TM/® The J.M. Smucker Company

Online Finalists

Five lucky finalists were each awarded a Jif Peanut Butter Gift Basket with $50 worth of tasty Jif goodies.

  • The Beef Chief

    The Beef Chief

    Peter G. Savannah, GA

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    The Beef Chief
    Peter G., Savannah, GA
    The Beef Chief Ingredients
    • - 2 tablespoons Jif® Natural Creamy Peanut Butter Spread
    • - 1 teaspoon hot sauce
    • - 1/2 teaspoon red pepper flakes
    • - 1/2 teaspoon Thai chili sauce
    • - 1 tablespoon warm water
    • - 1 large onion roll
    • - 4 slices deli roast beef
    • - 8 very thin slices cucumber
    Directions

    In a small bowl mix together the peanut butter, hot sauce, red pepper flakes, Thai chili sauce, and warm water until smooth. Spread the mixture, 1/2 on one side and 1/2 on the other side of the roll. Layer the roast beef and cucumber onto the roll. Close sandwich.


    ©/TM/® The J.M. Smucker Company
  • Spicy-Sweet Peanut, Chicken, and Cucumber Sammy

    Spicy-Sweet Peanut, Chicken, and Cucumber Sammy

    Ivy B. Huntington Beach, CA

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    Spicy-Sweet Peanut, Chicken, and Cucumber Sammy
    Ivy B., Huntington Beach, CA
    Spicy-Sweet Peanut, Chicken, and Cucumber Sammy Ingredients
    • - 3 tablespoons Jif® Creamy Peanut Butter
    • - 2 tablespoons honey
    • - 1/2 teaspoon spicy chili powder
    • - 4 hard, crusty dinner rolls
    • - 4 slices of cooked chicken or turkey
    • - 1/2 cup sliced cucumbers
    • - 4 red onion slices
    • - 4 honey crisp apple slices
    Directions

    In a small bowl, combine 3 tablespoons Jif Creamy Peanut Butter, honey, and chili powder. Spread on dinner rolls. Layer chicken, cucumber, red onion and apples on rolls. Serves 4.


    ©/TM/® The J.M. Smucker Company
  • Banana Dog

    Banana Dog

    Micah S. Carmel, ME

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    Banana Dog
    Micah S., Carmel, ME
    Banana Dog Ingredients
    • - Hoagie buns
    • - 1/4 cup Jif® Creamy Peanut Butter
    • - 2 tablespoons Smuckers® Strawberry Preserves
    • - Strawberries, diced (previously frozen or fresh)
    • - 1 banana
    • - 1/4 cup peanut butter baking chips
    Directions

    Prepare a double boiler with water on the bottom. Turn the heat on low to medium-low. In the top pan, place 1/4 cup of Jif Creamy Peanut Butter and 1/4 cup peanut butter baking chips. Check and stir until melted.

    For each sandwich: Take a hoagie bun. With a knife, slice down into the center and cut away a little bit of bread, so that the "dog" will have a place to sit in the bun. Spread 2 tablespoons, (or more) of Jif Creamy Peanut Butter inside the bun. Spread 2 tablespoons of Smuckers Strawberry Preserves on top of peanut butter. Place diced strawberries on top of peanut butter and preserves. Place the peeled banana into the bun

    Drizzle with melted peanut butter sauce, amount to taste (about 1-2 tablespoons). Top with a few peanut butter chips.


    ©/TM/® The J.M. Smucker Company
  • Peanut Butter Ice Cream Sandwich

    Peanut Butter Ice Cream Sandwich

    William L. Orlando, FL

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    Peanut Butter Ice Cream Sandwich
    William L., Orlando, FL
    Peanut Butter Ice Cream Sandwich Ingredients PEANUT BUTTER COOKIES:
    • - 1/2 cup Jif® Crunchy Peanut Butter
    • - 1/2 cup butter
    • - 1/2 cup granulated sugar
    • - 1/2 cup dark brown sugar
    • - 1 egg
    • - 1/2 teaspoon vanilla extract
    • - 1 1/4 cups all-purpose flour
    • - 3/4 teaspoon baking soda
    • - 1/4 teaspoon salt
    • - Moose Track frozen yogurt or ice cream
    Directions

    Prepare peanut butter cookies: Preheat oven to 375 degrees. Cream first six ingredients together. Sift dry ingredients together and add to creamed mixture. Shape into 1" balls and roll in granulated sugar. Place on ungreased cookie sheet (we use parchment paper). Flatten slightly with back of fork tines. Bake 10 - 12 minutes. Allow to cool. Makes 4 dozen cookies.

    When cool, match your cookies into like-sized pairs. Place scoop of ice cream on bottom of one cookie, top with second cookie and smash together slightly. Cookies will crack some, but ice cream will help hold together.

    Stack finished ice cream sandwich pairs together on edge and roll up in parchment paper. Place in quart size resealable bag and freeze for a minimum of 1 hour. These keep well frozen.


    ©/TM/® The J.M. Smucker Company
  • Go Bananas for PB & Chocolate

    Go Bananas for PB & Chocolate

    Maverick C. Massillon, OH

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    Go Bananas for PB & Chocolate
    Maverick C., Massillon, OH
    Go Bananas for PB & Chocolate Ingredients SANDWICHES:
    • - 8 frozen French toast sticks
    • - 2 tablespoons Jif® Chocolate Flavored Hazelnut Spread
    • - 4 lengthwise slices of a halved banana
    • - 4 raspberries
    • - 4 toothpicks

    SAUCE:
    • - 1/4 cup Hungry Jack® Original Syrup
    • - 2 tablespoons Jif® Natural Creamy Peanut Butter Spread
    • - 1 teaspoon water
    • - 1/2 teaspoon cinnamon
    Directions

    Cook French toast sticks according to package directions and let cool slightly. Spread chocolate flavored hazelnut spread on top of each French toast stick. Top four of the them with banana slices and then with remaining French toast sticks; chocolate side down, insert a toothpick through each sandwich and top each with a raspberry. / In a microwave safe bowl, mix together syrup, peanut butter, water and cinnamon. Heat in microwave for 20 seconds or until warm. Stir and serve with sandwiches.


    ©/TM/® The J.M. Smucker Company
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UNLEASH YOUR CREATIVITY!

Let these winning recipes from the past spark your creativity!

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    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.

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    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.
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    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.

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    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.
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    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.

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    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.
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    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.
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    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

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    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