This is GENIUS! Once in a while I'll receive a sandwich recipe that isn't technically a sandwich, like a taco or a lettuce wrap trying to pass as a sandwich. Here's an idea that has completely turned the scenario around. A lunch box item that actually started out as a peanut butter and jelly sandwich and then was turned into, of all things, a truffle.AP Food Editor, J.M. HIRSCH writes all about how it came to be. Click here to read his/her article.... here's an excerpt: "All I did was make peanut butter and jelly sandwiches on whole-wheat bread, then run them through the food processor until they formed a thick dough. I then rolled tablespoon-sized chunks of it into balls and coated some with crushed peanuts, others with powdered sugar. Coated or uncoated, these truffles can be refrigerated for several days, pack easily in lunch boxes and improve with age. My son actually thought I'd given him a doughnut."
Here's the recipe in a nutshell (no pun intended), but if you want more detail and alternate topping suggestions go hit the link.
PEANUT BUTTER AND JELLY TRUFFLES
Start to finish: 15 minutes
Makes 24 truffles
6 slices whole-wheat bread
1 1/2 cups peanut butter
10-ounce bottle (1 1/4 cups) no-sugar jam
Crushed nuts, finely diced dried fruit or powdered sugar, for coating (optional)
In a food processor, combine the bread, peanut butter and jam. Process until the ingredients form a thick, dark brown dough with an even consistency. There should be no streaks of peanut butter or jam.
