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
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 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
PBJ SANDWICH COOKIES
Cookies made with peanut butter seem to keep getting better, especially as we learn to appreciate salty desserts. The peanut-butter-and-jelly sandwich cookie recipe here was inspired by a nearly savory PBJ dessert at Momofuku Ssam Bar a couple of years ago.
Provided by Mark Bittman
Categories cookies and bars, dessert
Time 40m
Yield 15 to 20 cookies
Number Of Ingredients 10
Steps:
- Use an electric mixer to cream together the butter, sugar and peanut butter; add egg and beat until well blended.
- In a bowl, combine flour, salt and baking powder. Add dry ingredients to wet, adding a little milk as necessary to make dough just soft enough to handle. Stir in the vanilla. Shape dough into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate for at least 2 hours or up to 2 days (or wrap well and freeze).
- Heat oven to 400 degrees. Lightly grease 1 or 2 baking sheets. Cut slices about 1/8-inch thick from chilled or frozen log. Bake until edges are lightly brown and center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling. Sandwich flat sides of two cookies together with a heaping teaspoonful of jam; repeat using all cookies.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 48 milligrams, Sugar 17 grams, TransFat 0 grams
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.
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.
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.
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.
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.
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