Ingredients
- FOR PEANUT BUTTER LAYERS
- 1 c. water
- 2 envelopes gelatin
- ¾ c. smooth peanut butter
- 2 tbsp. heavy cream
- 1 c. vodka
- FOR JELLY LAYER
- ½ c. water
- 2 envelopes gelatin
- ½ grape jelly
- ½ c. vodka
- Nonstick cooking spray
Instructions
- Make peanut butter mixture: In a small saucepan, bring water up to a boil. Whisk in gelatin until no clumps remain. Whisk in peanut butter until and heavy cream until dissolved into mixture. Remove from heat and stir in vodka. Pour into a large measuring cup and set aside.
- Clean out saucepan and return to heat to make jelly mixture: Bring water up to a boil and whisk in gelatin until no clumps remain. Whisk in jelly until fully dissolved, then remove from heat and stir in vodka.
- Grease a loaf pan with cooking spray and add half of your peanut butter mixture (should be about 1 cup). Refrigerate for 30 minutes, or until slightly firm. Add your jelly mixture and place back in the refrigerator, 30 minutes more. Add your remaining peanut butter mixture, than place in the refrigerator to firm up completely, 1 to 2 hours more. Turn out onto a cutting board, cut into squares and serve.
PB&J… but for adults ? Full recipe: http://dlsh.it/MwjNYaM
Posted by Delish on Monday, June 4, 2018
