Peanut Butter And Grape Jelly Bars Recipes

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

Steps:

• In a large bowl, combine first 6 ingredients.
• Stir in flour.
• Spread in a greased 9x13 inch pan.
• Combine dry ingredients of streusel; cut in shortening.
• Sprinkle streusel over cookie dough.
• With a small spoon, make 24 depressions in the dough (6x4).
• Bake at 375 degrees for 20 minutes.
• Take out of oven; press depressions again.
• Bake for 10 more minutes.
• Take out of oven and spoon 1/2 tsp jelly into each depression.
• Bake for 5 more minutes.
• Cool in pan.

PEANUT BUTTER AND JELLY BARS

Steps:

• Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan.
• Whisk the flour in a medium bowl with the baking powder, baking soda and salt. Whisk in 1/2 cup peanuts.
• Put the melted butter in a large bowl and use a rubber spatula to stir in the sugars. Stir vigorously, mashing the brown sugar lumps with the spatula, so that the mixture is well combined and creamy. Using the rubber spatula, stir in the peanut butter, again making sure the mixture is well combined. Stir in the eggs and vanilla. Fold in the flour mixture until just combined.
• Scrape the batter into the prepared pan. Press the back of a spoon or a curved rubber spatula into the batter to make little wells all over the batter, making sure not to push down to the bottom of the pan. Spoon the jam into the wells, making sure the jam is distributed evenly across the pan. Use a knife to pull the jam through the peanut butter mixture-it won't exactly ribbon, you will end up with some chunks of jam throughout. Sprinkle the remaining 1/2 cup chopped peanuts over the top.
• Bake until a toothpick inserted in the center of a non-jammy spot comes out clean, about 35 minutes. Cool completely on a rack, about 1 hour.
• When the bar has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up. For easier slicing, wrap with plastic wrap, and let sit at room temperature overnight. Cut into forty eight 1 1/2-inch squares.

PEANUT BUTTER AND GRAPE JELLY BARS

Steps:

• Preheat oven to 375 degrees. Brush a 9-inch square baking pan with butter and line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment.
• In a large bowl, whisk together flour, sugar, and salt. With a pastry cutter or your hands, work in butter until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Add egg and vanilla extract; stir until dough just comes together. Set aside 1 cup dough and firmly press remaining dough into pan in an even layer. Using a small offset spatula, spread grape jelly over top.
• Combine reserved dough, peanuts, and peanut butter chips; crumble over jam layer. Bake until topping is deep golden brown, 45 to 50 minutes. Let cool completely in pan on a wire rack. Run a sharp knife around edges, then, using parchment, lift cake from pan and cut into 12 squares.

PEANUT JELLY BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, salt and baking soda; gradually add to creamed mixture just until combined. Stir in oats and peanuts (mixture will be crumbly)., Press half of the mixture into a greased 13-in. x 9-in. baking pan. Spread with jelly. Cover with remaining crumb mixture. , Bake at 400° for 25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

PBJ CRUNCH BARS

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.

PEANUT BUTTER AND JELLY BARS

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.

PEANUT BUTTER & JELLY BARS

Steps:

• Heat oven to 350ºF.
• Beat peanut butter, butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Meanwhile, beat cream cheese, granulated sugar and vanilla until blended. Add remaining egg; mix well.
• Spread cream cheese mixture over crust. Top with spoonfuls of jelly; spread jelly over cream cheese mixture. Top with reserved crumb mixture.
• Bake 40 to 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
• Garnish with sifted powdered sugar just before serving.

PEANUT BUTTER 'N' JELLY BARS

Steps:

• Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking dish; sprinkle with peanut butter chips. , Bake at 375° for 15-18 minutes or until lightly browned and edges are firm to the touch. Cool on a wire rack. , In a small bowl, beat frosting and peanut butter until smooth. Spread over bars. Drop jam by teaspoonfuls over frosting; cut through frosting with a knife to swirl the jam.

PEANUT BUTTER AND JELLY CAKE BITES

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (13x9-inch) pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Spread batter evenly in pans.
• Bake 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pans on cooling racks. Run knife around sides of pans to loosen. Place cooling rack upside down over each pan; turn racks and pans over. Remove pans.
• Place 1 cake on work surface or cutting board; spread grape jelly over cake to within 1/2 inch of edge. Top with remaining cake.
• In medium bowl, beat butter and peanut butter with electric mixer on high speed until creamy. Gradually add powdered sugar, beating on low speed until blended. Beat on high speed until light and fluffy. Spread frosting over cake. Refrigerate until frosting hardens, about 1 hour. With hot knife, cut cake into 6 rows by 4 rows. Cut each square diagonally in half. Top each cake bite with 3 peanuts.