It may not be Jif Extra Crunchy, but Peter Pan Creamy will do the trick. The other day, out of sheer coincidence, I came across a nice stash of Peter Pan peanut butter in a local neighborhood shop that I almost never go into. I was so delighted that I gave the shop owner a gratuitous and boring monologue on why I was buying blueberry jelly to go along with the peanut butter. When I got home and ate toast after toast covered with the stuff, I realized that besides its power to transport me to my childhood, the PB&J combination has a quality very similar to the mixture of sweat and salty flavors in Moroccan cuisine. Maybe that is why I horde my mother-in-law’s homemade chebakia (fried cookie dough drenched in honey and covered with sesame seeds) as if they were Nutter Butters.