Preheat your oven to 350 degrees Fahrenheit.  Line a baking sheet with parchment paper.

Open the tube of crescent rolls and unroll it out on top of the parchment lined baking sheet, lengthwise, so that you have a long and narrow rectangle of dough.

Crimp the crescent perforations together so there are no holes or separations between the dough.  Place another sheet of parchment paper on top of the dough rectangle and gently roll it out to flatten.  Don't roll it to thin it out, though, you still want that fluffy crescent texture!

Scoop the peanut butter in the center of the dough rectangle and spread it out to create a smaller rectangle in the center.  Scoop the fruit spread on top of peanut butter rectangle and spread it out.

Cut the corners out of the dough, then slice the long side of the dough into 8 slices (to make 8 servings).

Flip the ends of the dough (the uncut part) to lay on top of the fruit spread, and start "braiding" the dough.  Crimp each side of the braid together.  It's okay if the braid separates a little in the oven as it bakes, it's nice to see the filling sometimes!

Bake for ~16 minutes, or until golden brown.  Let cool, then slice and serve!  Feel free to dust with powdered erythritol or powdered sugar and a sprinkle of chopped peanuts.