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
Courtesy Ina Garten. These are really great and easy to make. The only time consuming part is waiting for them to cool. Barefoot Contessa has done it again.
Provided by Manami
Categories Dessert
Time 55m
Yield 24 bars, 12 serving(s)
Number Of Ingredients 10
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 BUTTER 'N' JELLY BARS
These are delicious, chewy bar cookies that are made with ingredients we always have on hand. They freeze well too!
Provided by Sherri35
Categories Bar Cookie
Time 40m
Yield 20-24 serving(s)
Number Of Ingredients 7
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
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.
SUNNY'S EASY PB&J SWIRL BARS
Provided by Sunny Anderson
Categories dessert
Time 2h55m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
PEANUT BUTTER AND JELLY BARS
Make and share this Peanut Butter and Jelly Bars recipe from Food.com.
Provided by MirandaLee
Categories Bar Cookie
Time 50m
Yield 24 Bars
Number Of Ingredients 11
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.
Nutrition Facts : Calories 230.5, Fat 8.4, SaturatedFat 3.4, Cholesterol 19.2, Sodium 190.8, Carbohydrate 35.6, Fiber 1.2, Sugar 20.8, Protein 3.9
PEANUT BUTTER & JELLY BARS
I get such cravings for peanut butter, i'm so glad you are meant to have 1 tbsp a day to naturally loose weight because i do just that. these are great alternatives to the sandwich
Provided by Perfect Pixie
Categories Bar Cookie
Time 45m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Coat a 9" x 13" baking dish with nonstick cooking spray.
- In a large bowl, combine all the ingredients except the jelly.
- Beat with an electric beater on medium speed for 2 minutes, or until blended and crumbly.
- Reserve 1 cup of the peanut butter mixture.
- Spread the remaining mixture over the bottom of the baking dish.
- Spread the jelly evenly over the mixture and crumble the reserved peanut butter mixture over the top.
- Bake for 35 to 40 minutes, or until the topping is golden.
- Allow to cool completely then cut into bars and serve.
Nutrition Facts : Calories 231.8, Fat 9.2, SaturatedFat 4.1, Cholesterol 25.3, Sodium 81.4, Carbohydrate 35.1, Fiber 1, Sugar 18.9, Protein 3.8
PEANUT BUTTER CHIPS AND JELLY BARS
Make and share this Peanut Butter Chips and Jelly Bars recipe from Food.com.
Provided by looneytunesfan
Categories Bar Cookie
Time 40m
Yield 16 bars
Number Of Ingredients 7
Steps:
- Heat oven to 375°F Grease 9-inch square baking pan.
- Stir together flour, sugar and baking powder; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in beaten egg until blended.
- Reserve 1 cup mixture; press remaining mixture onto bottom of prepared pan. Stir jelly to soften; spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Stir remaining 2/3 cup chips into reserved crumb mixture; sprinkle over top.
- Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 16 bars.
Nutrition Facts : Calories 257.1, Fat 11.4, SaturatedFat 6.1, Cholesterol 28.5, Sodium 111, Carbohydrate 34.5, Fiber 1.3, Sugar 21.3, Protein 4.9
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EASIEST PEANUT BUTTER AND JELLY BARS - AVERIE COOKS
From averiecooks.com
Estimated Reading Time 6 mins
- 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.
PEANUT BUTTER AND JELLY BARS RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (79)Servings 16
- Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over.
- Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.
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