Peanut Butter And Grape Jelly Bars Food

PEANUT BUTTER 'N' JELLY BARS

Steps:

• Combine flour, sugar and baking powder.
• Cut in butter and peanut butter until mixture resembles coarse meal.
• Stir in eggs, mixing well until all flour is incorporated.
• Press half of mixture into greased 13x9x2 baking pan.
• Spread grape jelly or jam over peanut butter mixture (don't worry if crumbs get mixed in while you're trying to spread the jam- it doesn't matter).
• Crumble remaining dough over jelly.
• Bake in preheated 375 degree oven for 30 to 35 minutes.
• Cool and cut into bars.

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 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 & JELLY BARS

Steps:

• Combine flour, sugar and baking powder.
• Cut in margarine until mixture resembles coarse crumbs.
• Stir in eggs until mixture is smooth.
• Press half of mixture in bottom of greased 9x13 pan.
• Spread with grape jelly.
• Sprinkle with 1 cup Reese's chips.
• Crumble remaining dough over chips.
• Bake at 375 degrees for 30-35 minutes or until lightly browned.
• Sprinkle with remaining chips; cool.
• Cut into squares and enjoy.

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 AND JELLY BARS

Steps:

• Heat oven to 350 degrees.
• Grease a 13x9-inch baking pan with nonstick cooking spray.
• In medium bowl, combine flour, baking soda and salt, set aside.
• In a large bowl, with electric mixer on medium, beat butter, brown sugar, peanut butter, milk and vanilla until well blended, 1 minute.
• Add egg and beat until just blended.
• Blend flour mixture into wet ingredients on low speed just until incorporated.
• Pat 2/3 of the dough in bottom of pan in an even layer.
• Spread jam or jelly evenly over crust to within ¼” of sides.
• With large spoon, combine remaining dough with oats.
• Drop by spoonfuls onto jam layer.
• Dough will be somewhat stiff.
• Press lightly with fingertips to even out dough layer.
• Bake 20-25 minutes or until crumb topping is lightly browned and edges pull away from sides of pan.
• Transfer pan to wire rack and cool completely.
• Cut into 24 bars.

PEANUT BUTTER AND JELLY BARS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9x13x2" 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 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 witha 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 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.

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.