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Quick Copycat Uncrustables Peanut Butter Pockets

Quick Copycat Uncrustables Peanut Butter Pockets - featured image
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These Quick Copycat Uncrustables Peanut Butter Pockets are a fast, easy, and delicious homemade version of the classic lunchbox treat. Made with simple ingredients like bread, peanut butter, and butter, they come together in about 15 minutes and freeze beautifully for grab-and-go lunches or snacks.

Ingredients

Scale
  • 8 slices white sandwich bread
  • 1/2 cup creamy peanut butter (recommended: Skippy or Jif)
  • 2 tablespoons unsalted butter, softened
  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Prepare your work surface: Clear a space on your counter and lay out your bread slices, peanut butter, egg wash, and cutter.
  2. Flatten the bread: Take each slice of bread and gently roll over it with a rolling pin until it’s about 1/4 inch thick. If you don’t have a rolling pin, press down firmly with the bottom of a glass or your palm.
  3. Cut the circles: Using a 3-inch round cutter, press down firmly on each flattened bread slice to cut out a circle. Save the bread scraps for breadcrumbs or croutons.
  4. Make the egg wash: In a small bowl, whisk together the egg and water until well combined.
  5. Assemble the pockets: Lay out half of your bread circles on a cutting board. Spoon about 1 tablespoon of peanut butter into the center of each circle, leaving about a 1/2-inch border around the edges.
  6. Seal the edges: Using a pastry brush, lightly paint the egg wash around the edge of each filled bread circle. Place a second bread circle on top and press the edges together firmly with your fingers.
  7. Crimp the edges: Use the tines of a fork to press down around the entire edge of each pocket. Go around each pocket twice for a secure seal.
  8. Chill if needed: If your peanut butter is very soft or your kitchen is warm, pop the assembled pockets in the fridge for 10 minutes.
  9. Heat the skillet: Place a non-stick skillet or griddle over medium heat. Add a thin layer of butter—about 1/2 tablespoon—and let it melt and sizzle gently.
  10. Cook the pockets: Place 2-3 pockets in the skillet, leaving space between them. Cook for 2-3 minutes per side, until golden brown and slightly crispy. Flip carefully using a spatula.
  11. Cool slightly: Transfer the cooked pockets to a wire rack or plate. Let them rest for 2-3 minutes before serving.
  12. Repeat: Continue with the remaining pockets, adding more butter to the skillet as needed. Keep cooked pockets warm in a 200°F oven if making a large batch.

Notes

For freezing: After step 7 (before cooking), place sealed uncooked pockets on a parchment-lined baking sheet and freeze for 1-2 hours until solid. Transfer to a freezer bag and store for up to 3 months. To cook from frozen, add 1-2 minutes per side and use slightly lower heat. For best results, use slightly stale bread (1-2 days old) and do not skip the egg wash. Medium heat is key to avoid burning.

Nutrition

Keywords: copycat uncrustables, peanut butter pockets, homemade uncrustables, lunchbox snack, easy peanut butter recipe

Find it online: https://spoonluma.com/quick-copycat-uncrustables-peanut-butter-pockets/