Pb & J

1. 1

   Divide the jelly evenly among 4 serving bowls.

2. 2

   Put a 1-inch circular cookie cutter or ring mold on a small plate and use a spoon to firmly press one-quarter of the peanut butter crunch into the circle, making a 1/2-inch-high round.

3. 3

   Transfer the round of crunch to the first bowl, popping it out of the mold onto the jelly.

4. 4

   Repeat for the remaining 3 bowls.

5. 5

   With an offset spatula, carefully transfer 1 panna cotta to the top of each peanut butter crunch round.

6. 6

   Serve immediately.

7. 7

   For an upscale option, garnish the panna cottas with any leftover saltine crackers.

8. 8

   We crumble a small amount between thumb and index finger just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.