PBJ CRUNCH BARS
If you are a fan of peanut butter and jelly, you will love these bars. I get a lot of requests for the recipe. I use smooth peanut butter, but crunchy can be substituted.
Provided by 2WANNA
Categories Desserts Cookies Bar Cookie Recipes
Time 1h25m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Stir the oats, flour, white sugar, brown sugar, graham cracker crumbs, and cinnamon in the bowl of a stand mixer. Using the whisk attachment, cut the butter into the mixture until crumbly. Press about half of the mixture into the bottom of an ungreased 9x13-inch baking dish. Spread the peanut butter over the oat mixture. Stir the jelly to make it spreadable and swirl into the peanut butter. Sprinkle the remaining oat mixture over the peanut butter and jelly layer; gently pat until it sticks together.
- Bake in the preheated oven until golden brown, 25 to 35 minutes. Allow to cool completely before cutting into bars.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 35.1 g, Cholesterol 24.4 mg, Fat 16.3 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 7.3 g, Sodium 130.7 mg, Sugar 21.4 g
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 CRUMBLE BARS
Make and share this PB&J Crumble Bars recipe from Food.com.
Provided by Michelle Kasper
Categories Bar Cookie
Time 1h5m
Yield 24 bars
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 350 degrees F.
- Line a 9-inch square baking pan with foil.
- Beat together butter, peanut butter, and brown sugar in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes.
- Add eggs and beat until combined.
- Mix in flour and salt at low speed until a dough forms.
- Reserve 1 cup dough for topping.
- Press remaining dough evenly in bottom of baking pan.
- Spread jelly in an even layer on top of dough, then coarsley crumble reserved dough over jelly layer.
- Bake until top is golden, 30 to 35 minutes.
- Cool completely in pan on a rack, about 45 minutes, then cut into bars.
SUNNY'S EASY PB&J SWIRL BARS
Provided by Sunny Anderson
Categories dessert
Time 2h55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside.
- In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour.
- Preheat the oven to 350 degrees F.
- Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer.
- Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls.
- Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing.
PB&J CRUMBLE BARS
Categories Mixer Nut Dessert Bake Kid-Friendly Back to School Peanut Fall Grape Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 bars
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil.
- Beat together butter, peanut butter, and brown sugar in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Add egg and beat until combined. Mix in flour and salt at low speed until a dough forms.
- Reserve 1 cup dough for topping. Press remaining dough evenly in bottom of baking pan. Spread jelly in an even layer on top of dough, then coarsely crumble reserved dough over jelly layer. Bake until top is golden, 30 to 35 minutes. Cool completely in pan on a rack, about 45 minutes, then cut into bars.
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.
PBJ THUMBPRINT BARS
Halfway between a cookie and a blondie, these peanut butter and jelly bars are delightfully chewy. They're salty-sweet with pockets of raspberry jam.
Provided by Edd Kimber
Yield Makes 12-16
Number Of Ingredients 13
Steps:
- Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.
- Place the flour, baking powder and salt in a large bowl and whisk together.
- Place the butter, sugars and peanut butter in a separate large bowl and beat with an electric mixer for about 5 minutes, until light and fluffy. Add the vanilla and beat briefly to combine. Add the eggs one at a time, beating until each is fully incorporated before adding the next. Add the flour mixture and beat on a low speed until evenly combined.
- Scrape the batter into the prepared tin and spread evenly. Using a small spoon, or the handle of a wooden spoon, make lots of little holes over the surface of the dough, then fill them with jam. Sprinkle over the chopped peanuts, trying to avoid the jam.
- Bake for about 35 minutes, or until set and firm around the edges. Set aside to cool completely in the tin. Use the parchment paper to carefully lift the bars from the tin, then use a sharp knife to cut into pieces.
- For the topping, mix together the white chocolate and peanut butter and drizzle over the bars, using a spoon or a piping bag.
- Stored in a sealed container, these will keep for 3-4 days.
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- Pre-heat the oven to 350 degrees F and grease an 8×8 pan (9×9 would work as well but may require a little less bake time).
- Add in the softened butter, peanut butter, and vanilla and mix until fully combined. The mixture will seem a little dry but should hold together when pressed between your fingers. Having a few larger chunks left in the mixture is perfectly fine.
- Pour ⅔ of the mixture into the pan (this ends up being about 2 ½ cups of the unpacked dough mixture) and press it firmly into the bottom of the pan. Set aside the rest of the mixture to be used as the topping. Bake the bottom crust for 15 minutes.
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- Bars – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
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