PB&J BARS
Big and little kids alike will love these four-ingredient bars that offer a cookie crust, a layer of jam and a crunchy peanut butter and granola topping. "The delicious treats are also great for picnics or for packing into bag lunches," promises Mitzi Sentiff of Annapolis, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9-12 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 310 calories, Fat 13g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 208mg sodium, Carbohydrate 46g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
PB&J BARS
PB&J Bars are free of cholesterol and gluten, with an extra boost of protein from the chickpeas.
Categories snack
Time 40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line an 8-in. square baking pan with parchment, leaving an overhang on two sides.
- In a food processor, pulse chickpeas, honey, and vanilla until smooth. Add peanut butter and pulse to incorporate, scraping sides as necessary.
- In a small bowl, mix together oats, peanuts, baking powder, baking soda, and salt. Add to food processor and pulse a few times until combined but chunky. Transfer 1 cup dough to a bowl and set aside.
- Press remaining dough evenly into prepared pan. Gently spread jam on top, then crumble reserved dough over jam. Bake until edges just pull away from pan and top is set and light golden brown, 25 to 30 minutes.
- Let cool at least 15 minutes in the pan; then, using overhangs, transfer to a rack and let cool completely. To serve, cut into 16 squares.
Nutrition Facts : Calories 140 calories
PEANUT BUTTER AND JELLY BARS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
- Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
- Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.
PB & J SQUARES
Make bars the easy no-bake way with "O's" cereal and PB and J!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 80 mg, Sugar 8 g, TransFat 0 g
PEANUT BUTTER AND JELLY BARS
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
- Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
PEANUT BUTTER AND JELLY BARS
Peanut butter and jelly bars have all of the classic flavors you love in one tasty, golden brown piece of heaven. Your family is going to go crazy over these easy and delicious treats!
Provided by Alyssa Rivers
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°. Spray an 8x8 baking pan with cooking spray and set aside. You can line the baking pan with parchment paper if you would like to lift the bars from the pan before cutting them.
- In the bowl of a mixer, use the paddle attachment to beat the butter, peanut butter, and brown sugar on medium until combined. Add the egg and vanilla and mix again until smooth.
- In a medium bowl whisk together the flour, oats, baking soda, and salt. Add the dry mixture to the wet ingredients and mix on low just until combined.
- Gently press 2/3 of the mixture evenly into the bottom of the pan followed by the jam spread evenly on top. The remaining third of the dough can be dropped in small sections over the top of the jam. If it doesn't fully cover it, don't worry! It doesn't need to be completely covered, just evenly spread over the top.
- Bake for just about 30 minutes, or until the top is golden brown. Allow cooling before slicing and serving.
Nutrition Facts : Calories 398 kcal, Carbohydrate 52 g, Protein 8 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 48 mg, Sodium 337 mg, Fiber 3 g, Sugar 25 g, UnsaturatedFat 9 g, ServingSize 1 serving
PB&J BITES
These PB&J bites are fun to make and fun to eat! For a change of pace, replace the jam with Nutella and the rolled oats with sugar or crushed puffed rice cereal. -Kelly Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- Combine 1 cup oats, peanut butter and confectioners' sugar until well blended. Shape dough into 1-1/4-in. balls; flatten into 1/4-in.- thick circles. Place 1/2 teaspoon of jam in center of circle; wrap peanut butter dough around jam. Pinch edges to seal; shape into ball. Repeat with remaining jam and dough. Roll balls in remaining oats., Refrigerate 30 minutes on parchment-lined baking sheet.
Nutrition Facts : Calories 186 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.
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