Just cuz we’re adults doesn’t mean we don’t like the occasional PBJ. We just gotta dress it up a bit.


Additional Information

  • Prep Time: 5m


Lightly toast your favorite bread; challah is great, but whatever you have at home is fine.

Gently spread 2 tablespoons of peanut butter evenly over each toast, taking care to spread all the way to the edges.

Place 1 tablespoon Beekman 1802 Ommegang Abbey Ale Beer Jelly on top of toast and lightly smear it around. Sprinkle 1 tablespoon chopped pretzels over toast; make sure you get from edge to edge.

The beauty is when all the ingredients combine in each bite to give you the perfectly delicious bite of salty and sweet, crunchy and smooth, creamy and crispy!

Recipe developed by Adam Foti with photography and styling by Tara Holmes. If you’re a chef or a home-cook with amazing recipes for our Neighbors to cultivate a better life with, email us at [email protected]

by Aray Till

Reader Comments

Leave a Reply

Your email address will not be published. Required fields are marked *


I do this but instead of the jelly I use caramel, and a small sprinkle of mini chocolate chips.