P B J Energy Squares Recipes

PB & J SQUARES

Steps:

• Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, place cereal, peanuts and raisins; stir to mix. Set aside.
• In 2-quart saucepan, heat jelly, sugar and corn syrup over medium heat, stirring occasionally, until mixture begins to boil. Boil 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter until mixture is smooth.
• Pour peanut butter mixture over cereal mixture in bowl; stir until cereal is evenly coated. Pour mixture into pan. With buttered back of spoon, press mixture in pan until even. Cool completely, about 1 hour.
• With table knife, cut cereal mixture into 6 rows by 4 rows to make 24 bars. Store in loosely covered container.

EASY ENERGY BARS

Steps:

• Stir oats, chocolate chips, flax meal, peanut butter, honey, vanilla extract, and salt together in a bowl. Roll into 24 balls and refrigerate until firm, at least 30 minutes.

NO-BAKE PEANUT BUTTER ENERGY BARS

Steps:

• In a large microwave-safe bowl, combine peanut butter and honey. Heat, uncovered, until warmed, 20-30 seconds. Stir until smooth; add remaining ingredients and stir until combined. Transfer to a lightly greased 13x9-inch pan; gently press mixture into pan. Cover and refrigerate until set, 1 hour or overnight. Cut into bars.

PB&J BARS

Steps:

• Line a 9-in. square baking pan with foil and grease the foil. Press two-thirds of the cookie dough into prepared pan. Spread jam over dough to within 1/4 in. of edges. In a bowl, mix the granola, peanut butter chips and remaining dough until blended; crumble over jam., Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Using foil, lift out of pan. Discard foil; cut into bars.

PB&J ENERGY OAT BARS

Steps:

• Preheat oven to 350°F.
• Spray a 13x9-inch pan with nonstick cooking spray.
• Place oats, flour, walnuts, cinnamon, baking powder and salt in a bowl and whisk to blend.
• Melt butter in a large microwave-safe bowl then whisk in peanut butter and brown sugar until well-blended.
• Whisk in egg and vanilla then stir in dry ingredients using a large spatula.
• Spread half the batter evenly over the bottom of the pan then spread the fruit spread evenly over the oat base.
• Top with an even layer of remaining oat batter.
• Bake for 25 minutes or until just beginning to turn golden.
• A toothpick inserted will come out with a few moist crumbs clinging, and the sides will begin to separate from the pan.
• Cool completely on a rack before cutting into 24 pieces.
• Store at room temperature for up to four days.

P B & J ENERGY SQUARES

Steps:

• Preheat oven to 375 degrees and grease a 9" x 13" pan.
• Mix flour, baking soda and salt; set aside.
• In a large bowl, beat butter and brown sugar at high speed until creamy.
• Beat in peanut butter until blended.
• Reduce speed to low; blend in flour mixture and oats.
• Spread 2/3 of the batter in the pan with a spatula.
• Spread grape jam/jelly carefully over the batter.
• Sprinkle with wheat germ, if used.
• Spoon out small dollops of remaining batter and scatter over the jam/jelly.
• Bake 25 minutes, until golden (the squares will be bubbly and still look soft).