PEANUT JELLY BARS
A layer of grape jelly between a peanut-oatmeal crust and topping gives these bars a taste of a peanut butter and jelly sandwich! The recipe is from Sonja Blow of Reeds Spring, Missouri.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 199mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER AND JELLY COOKIE BARS
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield about 35 cookie bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a large (18-by-13 inch) rimmed baking sheet with parchment and spray with cooking spray.
- Whisk the flour, baking powder and salt together in a bowl.
- Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and beat on low speed until completely incorporated.
- Dab a little cookie dough under each corner of the parchment to keep it from moving. Then dollop the dough in big spoonfuls all over the parchment. Loosely cover with plastic wrap and press the dough into an even layer, filling the baking sheet. Remove the plastic wrap.
- With a tablespoon, spoon the peanut butter and the strawberry jam all over the cookie dough. Use the back of a spoon to swirl the peanut butter and jelly together, gently pushing them into the surface of the dough.
- Bake until the cookie is lightly puffed and golden brown at the edges, 20 to 25 minutes.
- Let cool in the pan before cutting into squares.
PEANUT BUTTER AND JELLY BARS
These bars are a sweeter, gooey-er, more lunchbox-friendly version of the classic sandwich. They'll hold up much better and much longer-without the risk of soggy bread and unwanted crusts.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield forty eight 1 1/2-inch squares
Number Of Ingredients 12
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.
DOUBLE PEANUT AND JELLY BARS
We reimagined universally loved PB&J sandwiches as these super-nutty cookie bars dotted with strawberry jelly. Aren't you glad we have a good imagination?
Provided by My Food and Family
Categories Home
Time 50m
Yield 48 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Press dough onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 8 min. Remove from oven. Sprinkle half each of the chocolate and peanut butter chips evenly over dough.
- Drizzle milk over chocolate and peanut butter chips. Top with remaining chocolate and peanut butter chips, and nuts; press down firmly into cookie dough. Stir jelly; drizzle over nuts.
- Bake 30 min. or until golden and edges are firm. Cool in pan on wire rack.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 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.
DOUBLE PEANUT BARS
These sweet no-bake snacks are great energy bars. Any dried fruit works well, but I prefer cranberries. Grain cereals, plus honey, peanuts and peanut butter make the bars popular at my house. -Kim Rocker of LaGrange, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the cereals, peanuts and mixed fruit. In a small saucepan, combine the brown sugar, honey and peanut butter. Cook and stir until brown sugar and peanut butter are melted and mixture is smooth. Pour over cereal mixture; gently stir to coat evenly., Transfer to an 8-in. square dish coated with cooking spray; gently press down. Cool and cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 201 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 65mg sodium, Carbohydrate 34g carbohydrate, Fiber 3g fiber), Protein 5g protein.
DOUBLE PEANUT BARS
Chopped peanuts and peanut butter add a double dose of peanut flavor to these no-bake, cream cheese dessert squares.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Mix wafer crumbs, peanuts, granulated sugar and margarine. Remove 2 Tbsp. of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom of 8- or 9-inch square pan; set aside.
- Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Add peanut butter; mix well. Gently stir in 2 cups of the whipped topping. Spread evenly over crust.
- Refrigerate 4 hours or until firm. Top with the reserved crumb mixture and remaining whipped topping just before serving. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 340, Fat 25 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 16 g, Protein 6 g
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PEANUT BUTTER AND JELLY BARS - SAVING …
From savingdessert.com
4.8/5 (11)Calories 280 per servingCategory Dessert
- In a large mixing bowl beat together the butter and peanut butter until creamy. Add the brown sugar and beat on medium speed until blended. Add the egg and vanilla and mix until blended.
- In a medium bowl combine the flour, oats, baking soda and salt. Add the flour mixture to the butter mixture and blend on low speed until all the dry ingredients are incorporated. Scrape down the sides and bottom of the bowl and blend one more time until a crumbly dough forms.
- Press a little more than 3/4 of the oat mixture into the bottom of the ungreased prepared pan (don’t press too hard!). Spread the jam on top taking care not to leave more in the middle, spread the jam evenly. Crumble the remaining oat mixture on top in clumps. Press down on the topping gently to make the top more even. Bake at 350 degrees F for 25 - 30 minutes or until the top is golden brown. Cool completely before cutting into bars.
EASIEST PEANUT BUTTER AND JELLY BARS - AVERIE COOKS
From averiecooks.com
4.5/5 (6)Total Time 53 minsCategory Bars & BlondiesCalories 461 per serving
- Bars – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the peanut butter and heat for 30 seconds to soften. Whisk the butter and peanut butter mixture until smooth and combined.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
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