Pbj The Kitchen Counter Recipe By Tasty Food

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.

PB&J CRèME BRûLéE

Steps:

• Preheat the oven to 300 degrees F.
• Spread 2 teaspoons of the strawberry jam in the bottom of each of 6 round or oval 6-ounce crème brûlée ramekins. Arrange the strawberries, slightly shingled, in a layer on top of the jam. Place the ramekins in a large roasting pan or rimmed sheet tray.
• Bring the cream, peanut butter, salt and 1/3 cup of the granulated sugar to a simmer in a saucepan, stirring often. Add the scraped vanilla bean and stir to combine. Place the yolks and remaining 1/3 cup granulated sugar in a medium bowl and whisk to combine. Temper the yolks with about 1/4 cup of the warm cream mixture and whisk to combine, then add the warm egg mixture to the saucepan to fully temper.
• Using a ladle, divide the cream mixture among the ramekins, filling each about three-quarters full. Place the roasting pan in the oven and add enough warm water to come halfway up the sides of the ramekins. Bake until the centers are set, about 45 minutes.
• Carefully transfer the ramekins to a sheet tray and let cool completely at room temperature. Cover and refrigerate until completely chilled, at least 4 hours and up to overnight.
• When ready to serve, sprinkle the tops with just enough of the turbinado sugar to cover in a thin, even layer. Shake off any excess. Torch the sugar with a brûlée or kitchen blowtorch until melted and lightly caramelized. Carefully transfer to plates and serve.

SUNNY'S EASY PB&J SWIRL BARS

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 BARK

Steps:

• Line a quarter baking sheet with parchment paper and set aside.
• Put the peanut butter pumpkins and butter in a small bowl that sits comfortably over a small saucepan filled with a couple inches of water. Bring the water to a boil and whisk until melted and completely smooth. Add the chocolate nuggets and melt until completely smooth.
• Spread the chocolate into an even layer onto a parchment lined baking sheet. Decoare with the chopped peanut butter cups, M&M's and fruit gummies and allow to set until firm in the refrigerator or freezer, about 35 minutes. Break into pieces and enjoy!

TOASTY BACON-BERRY PB AND J

Steps:

• Toast the bread, and then spread 2 of the slices of bread with the peanut butter and jelly. Sprinkle the chipotle powder over the jelly, then top with the pecans, strawberries and bananas. Top with the bacon and then finish with the 2 remaining slices of bread. Cut in half and serve.

PBJ ON A STICK

Steps:

• Cut sandwiches into 1-in. squares. Alternately thread grapes, sandwich squares and banana slices onto each skewer. Serve immediately.