Everything But The Kitchen Sink: PB and J Macaroons with Caramel Sauce

Peanut butter and jelly is not only a classic combination, but common ingredients in any given pantry. We have all grown up with the comfort food and have seen the duo in more than just sandwiches. We have seen the sweet and salty couple in ice cream, donuts, milk shakes, cookies, cupcakes, pancakes, and even in vodka. I wanted to take the simple ingredients to the next level and make PB and J Macaroons and then top it off with a quick and simple caramel sauce that is sure to please any sweet tooth.

This makes a dozen macaroons. If not serving right away, put the caramel sauce in an air tight container until ready to serve. Transfer to a sauce pan, add 1 tablespoon of milk, bring to a simmer, then take off the heat and it will be fresh and ready to drizzle!

Start by crushing or pulsing 1 1/2 cups of crispy rice cereal until is is a course meal.

In a medium bowl, combine 1- 14 ounce can condensed milk, 1 tablespoon sugar, and 3/4 cup creamy peanut butter.

Add the cereal and mix until well combined. Let mixture firm up in the fridge for at least 30 minutes.
Preheat the oven to 350 degrees Fahrenheit and put a cookie sheet in the freezer to chill.

*If you are using sweetened condensed milk, omit the sugar. Feel free to use any crispy cereal you have on hand; chex or corn flakes would work well.

Once the mix is ready, roll about a teaspoon of the mix into a ball and place on the chilled, un-greased cookie sheet or a sheet lined with a silicone sheet. Leave about a 1/2 inch in between each ball.

Put in the oven and bake for 9 minutes. Remove from the oven and let sit for 5 minutes.

In the meantime, make the caramel sauce. In a medium saucepan heat up 1 cup brown sugar, 1/4 cup condensed milk, 3 tablespoons butter, and 2 tablespoons milk. Bring to a boil, reduce heat to medium low and simmer until thickened, about 3 minutes, stirring frequently. Remove from heat.

To assemble the macaroons, place one of the cookies upside down...