Pb & J

• 1/2 recipe Concord Grape Jelly (recipe follows)
• 1/2 recipe Peanut Butter Crunch (page 185)
• 1 recipe Saltine Panna Cotta (recipe follows)

1. Divide the jelly evenly among 4 serving bowls.
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. Transfer the round of crunch to the first bowl, popping it out of the mold onto the jelly.
4. Repeat for the remaining 3 bowls.
5. With an offset spatula, carefully transfer 1 panna cotta to the top of each peanut butter crunch round.
6. Serve immediately.
7. For an upscale option, garnish the panna cottas with any leftover saltine crackers.
8. We crumble a small amount between thumb and index finger just before serving.

recipe peanut butter, recipe saltine

Taken from www.epicurious.com/recipes/food/views/pb-j-382398 (may not work)