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This Easter, I urge you to peanut butter and jelly–but not in the expected sandwich way. I’m talking about making homemade peanut butter jelly beans.

It isn’t easy to improve a candy icon. But in the case of the jelly bean, I must humbly submit that I’ve done a pretty good job at raising the bar, with a little help from the peanut butter and honey powerhouse that is The Bee’s Knees.

The recipe evolved from the simple theory that peanut butter makes everything better. Seriously–try thinking of something it doesn’t improve. Don’t worry, I’ll wait.

Turns out, jelly beans are no exception. Of course, homemade jelly beans are already superior to their sweet yet bland commercial counterparts, with a fresher flavor and more tender texture. Adding sweet, rich, creamy peanut butter kissed with honey into the mix makes them a thoroughly craveable treat, and takes jelly beans from filler candy in your basket to an Easter bunny approved treat, delicious in their own right.

This meringue-based dessert with a delicate crisp crust and soft center is topped with peanut butter whipped cream, strawberries, and drizzled with peanut butter syrup. So elegant looking, the Pavlova is a “wow them” dessert for celebratory meals or holidays.

The Bee’s Knees honey peanut butter is used in this recipe, giving it a spring-like feel perfect for Easter!

Growing up, no-bake chocolate cookies were a staple in my house. I loved them because they were fast, easy, and required little precision. It was the first recipe I learned to master.

These little cookies are a take on our family recipe, with the variation of shaping them into nests and filling them with egg-shaped candy for Easter. I also added some crunchy chow mein noodles, which do a great job resembling twigs. It may sound like an odd addition but they have virtually no flavor of their own, and the little crunch they give the cookies is an extra bonus.

Make sure to leave an extra few pounds of Easter ham to make leftover Cuban sandwiches! This recipe uses all the traditional makings for a Cuban sandwich (mustard, pickles, Swiss cheese) plus our Maple Peanut Butter Glazed Ham recipe. Pressed in a pan with butter just until the bread is toasted and the cheese is melted, the finished sandwiches can be dipped in the maple peanut butter glaze for an additional layer of savory-sweet deliciousness.

Bring a precooked spiral ham to the next level of delightfulness with this maple peanut butter glaze made with only a few ingredients including maple syrup, Mighty Maple peanut butter, and butter. The sweet glaze is poured over the ham after it has sat in the oven for an hour. The caramelized glaze pairs deliciously with the salty ham for a delicious balance of flavors.
Save the extra glaze as a condiment for leftover ham sandwiches!

This salad was inspired by a Korean dish of cold noodles and veggies called jaengban guksu. It’s perfect for those hot summer evenings when you’re looking for something quick, filling, and refreshing for dinner. What makes it so convenient is the recipe’s flexibility: switch up the veggies for whatever’s crispy and fresh in your fridge, replace the soba noodles for spaghetti if that’s what you have on hand, toss in chicken breasts or leftover steak. Just don’t skip the peanut sauce! You don’t want to miss out on The Bee Knees peanut butter whisked into a creamy, sweet and spicy dressing. It pulls the whole salad together and gives it a flavorful kick.

Peanut butter fudge is super simple – and a must for any peanut butter lover – but adding jelly makes it a bit more fun and a perfect way to celebrate National PB&J Day!

Made with just peanut butter, jelly, confectioners’ sugar, butter, and white chocolate, this rich, yummy fudge is a pantry-ready dessert that can be whipped up last minute!