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.
"BLONDIE" BARS WITH PEANUT BUTTER FILLED DELIGHTFULLS
[DRAFT]
Provided by Food Network
Categories dessert
Time 35m
Yield 2 Dozen Servings
Number Of Ingredients 8
Steps:
- PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan. COMBINE flour, baking powder and salt in small bowl. Beat brown sugar and butter in large bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in DelightFulls morsels. Spread into prepared pan. BAKE for 25 minutes or until top is golden brown. Cool completely in pan on wire rack. Cut into bars. Store in an airtight container. Variation: Substitute NESTLÉ® TOLL HOUSE® DelightFulls™ Caramel Filled Morsels for the Peanut Butter Filled Morsels.
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.
"BLONDIE" BARS WITH PEANUT BUTTER FILLED DELIGHTFULLS™
Blondie bars definitely have more fun when they contain a good dose of Peanut Butter Filled DelightFulls.
Provided by Nestle Toll House
Categories Nestle® Toll House®
Time 35m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Grease 13x9-inch baking pan.
- Combine flour, baking powder and salt in small bowl. Beat brown sugar and butter in large bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in DelightFulls morsels. Spread into prepared pan.
- Bake for 25 minutes or until top is golden brown. Cool completely in pan on wire rack. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 26.3 g, Cholesterol 29.9 mg, Fat 8.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 5.1 g, Sodium 85 mg, Sugar 13.4 g
PEANUT BUTTER FILLED DELIGHTFULLS™ PB & J BARS
On a chocolate chip cookie base, these PB&J bar cookies contain all your favorite snack flavors.
Provided by Nestle Toll House
Categories Nestle® Toll House®
Time 50m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Line 8-inch-square baking pan with foil. Press 20 squares of dough into prepared pan. Place remaining 4 squares of dough back into refrigerator.
- Bake for 15 minutes. Cool on wire rack for 15 minutes.
- Stir jam to loosen and spread jam over cookie base. Sprinkle DelightFulls morsels over jam layer. Crumble remaining 4 squares of chilled dough into small bowl. Add flour; mix until crumbly. Sprinkle over morsels.
- Bake for 20 minutes or until top is golden brown. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 27.9 g, Cholesterol 10.8 mg, Fat 9.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 68.8 mg, Sugar 3.2 g
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.
PEANUT BUTTER FILLED DELIGHTFULLS™ PB & J BARS
Make and share this Peanut Butter Filled DelightFulls™ PB & J Bars recipe from Food.com.
Provided by Toll Housereg
Categories Dessert
Time 50m
Yield 16
Number Of Ingredients 4
Steps:
- PREHEAT oven to 350° F. Line 8-inch-square baking pan with foil. Press 20 squares of dough into prepared pan. Place remaining 4 squares of dough back into refrigerator.
- BAKE for 15 minutes. Cool on wire rack for 15 minutes.
- STIR jam to loosen and spread jam over cookie base. Sprinkle DelightFulls morsels over jam layer. Crumble remaining 4 squares of chilled dough into small bowl. Add flour; mix until crumbly. Sprinkle over morsels.
- BAKE for 20 minutes or until top is golden brown. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.
Nutrition Facts : Calories 2.4, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.1
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