PB&J Snack Bars

PB&J Snack Bars Recipe
Prep: 20 min., Bake: 52 min., Cook: 25 sec., Cool: 1 hr.
Be sure to sprinkle the peanut topping around the edges of the pan to seal in the jelly mixture.

Yield:

makes 24 servings

Recipe from

From Southern Living Food for Today Recipe

Recipe from

Nutritional Information

Calories 298
Fat 19 g
Satfat 8 g
Monofat 7 g
Polyfat 3 g
Protein 6 g
Fiber 2 g
Calcium 17 mg
Sodium 149 mg
Iron 1 mg
Cholesterol 25 mg

Ingredients

1 1/4 cups butter, divided
2 cups all-purpose flour
1 cup powdered sugar
1 1/4 cups grape or strawberry jelly
1 cup creamy peanut butter made with USA-GROWN PEANUTS
3/4 cup light roast peanut flour made with USA-GROWN PEANUTS, divided
1 cup salted USA-GROWN PEANUTS, chopped
1/2 cup uncooked quick-cooking oats
3 tablespoons light brown sugar
2 tablespoons granulated sugar
1/8 teaspoons salt

Preparation

Preheat oven to 350° . Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Cut 1 cup butter into small pieces. Pulse butter pieces, all-purpose flour, and powdered sugar in a food processor 5 to 6 times or until mixture is crumbly. Press mixture into bottom of prepared pan.

Bake at 350° on an oven rack one-third up from bottom of oven 22 to 24 minutes or just until golden brown.

Meanwhile, whisk together jelly, peanut butter, and 1/4 cup peanut flour in a small bowl until smooth.

Microwave remaining 1/4 cup butter in a microwave-safe bowl at HIGH 25 seconds or until melted. Stir in peanuts, next 4 ingredients, and remaining 1/2 cup peanut flour until well blended and crumbly.

Spread jelly mixture over crust, leaving a 1/2-inch border. Sprinkle peanut mixture around edges of pan and over jelly mixture.

Bake at 350° for 30 minutes or just until jelly mixture begins to puff. Cool completely in pan on a wire rack (about 1 hour).

Carefully and quickly lift baked bars from pan, using foil sides as handles. Place on a cutting board, and cut into 24 bars.

Note: We tested with 12% fat light roast peanut flour.

Note:

March 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note