Pb & J

Directions

1. 1
   Divide the jelly evenly among 4 serving bowls.
2. 2
   Put a 1-inch circular cookie cutter or ring mold on a small plate and use a spoon to firmly press one-quarter of the peanut butter crunch into the circle, making a 1/2-inch-high round.
3. 3
   Transfer the round of crunch to the first bowl, popping it out of the mold onto the jelly.
4. 4
   Repeat for the remaining 3 bowls.
5. 5
   With an offset spatula, carefully transfer 1 panna cotta to the top of each peanut butter crunch round.
6. 6
   Serve immediately.
7. 7
   For an upscale option, garnish the panna cottas with any leftover saltine crackers.
8. 8
   We crumble a small amount between thumb and index finger just before serving.