I haven’t posted a recipe in a long, long time! What an oversight!
I have been keeping the oven toasty though; experimenting with bread recipes and cookie delights. This latest was a wonderful find in the Southwest Airlines Spirit Magazine.
I discovered it in flight to Michigan and collected the ingredients upon landing so as to bake them up for my boys! Twice I put these together, and twice they myst
eriously disappeared 🙂
Enjoy! in love, trish
pb&j brownie pockets
4, 2″ square brownies (just make a batch of your favorite and save some for this recipe!)
8 sheets phyllo dough (available in the freezer section next to pie crusts and puff pastry)
4 TBLS peanut butter, divided
4 TBLS jam, divided (homemade is the best! 🙂
4 TBLS mini chocolate chips
4 TBLS melted butter
Preheat oven to 325 degrees~
Begin by unrolling one sheet of phyllo. Brush this with the melted butter and lay another sheet atop it. Brush with butter again.
Place one brownie in the center of the layered, buttered phyllo. Scoop one tablespoon peanut butter, then one tablespoon jam on top of the brownie.
Sprinkle one tablespoon chocolate chips atop this.
Fold edges and corners of phyllo around this stack to secure it. I like to make it into an envelope look; folding the edges in and closing it up like a package. Brush this with butter and place onto cookie sheet.
Repeat this process three times to create four pb&j brownie pockets.
Bake at 325 for 8-10 minutes or until the phyllo is golden brown.
Delicious with a scoop of vanilla bean ice cream 🙂