Peanut Butter And Jelly Cookie Bars Food

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:

• 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.

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 COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
• Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
• Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
• Cool and EAT!

PEANUT BUTTER AND JELLY COOKIE BARS

Steps:

• Preheat the oven to 350 degrees, and line your baking pan** with parchment paper or non-stick tin foil. Set aside.
• With a standing mixer or a hand mixer, cream the unsalted butter and peanut butter together, until light and fluffy.
• Next, add in the brown sugar and the granulated sugar. Cream the mixture until well combined.
• Next, add in the egg and mix until combined.
• Add in the vanilla extract. Mix until combined.
• Finally, add in the salt, baking soda, and all purpose flour. Mix until all ingredients are combined.
• Press 2/3 of the peanut butter cookie dough into an even layer in the bottom of the prepared baking dish.
• Next, spread the jam/jelly over the top of the cookie dough in an even layer (or as even as possible).
• Next, if adding fresh berries, sprinkle them over the top of the jam.
• Take the remaining peanut butter cookie dough and spread it over the top of the jam. Take a little dough at a time, flatten it into your hand, and then place it on top of the jam.
• (It's okay if not all of the jam is covered, but flattening the dough will help to cover more of the jam as well as help the cookies to bake more evenly.)
• Sprinkle the top with peanuts.
• Bake for 40-45 minutes, or until the tops of the cookie bars are golden brown and the center is set. If the bars are browning too quickly, tent a piece of non-stick foil over the top of the bars and continue cooking.
• Allow to cool before cutting and serving.
• Store leftovers in an airtight container at room temperature or in the fridge.

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 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.

QUICK AND EASY PEANUT BUTTER AND JELLY COOKIES

Steps:

• Preheat oven to 350.
• In medium mixing bowl, mix peanut butter, sugar, and egg until well blended.
• Form dough into ping pong size balls and place 1-inch apart on cookie sheet. Flatten slightly, and, using your finger or handle of wooden spoon, poke a dimple into the top of each cookie.
• Bake in oven for about 25 minutes, or until light brown around edges and firm to the touch.
• When cooled to room temperature, fill each dimple with 1/4 teaspoon of your favorite jam, for garnish.
• Serve as a sweet snack with a glass of milk.

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.