PB&J Snack Bars

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 Southern Living Food for Today

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Nutritional Information

Amount per serving
  • Calories: 298
  • Fat: 19g
  • Saturated fat: 8g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 3g
  • Protein: 6g
  • Fiber: 2g
  • Calcium: 17mg
  • Sodium: 149mg
  • Iron: 1mg
  • Cholesterol: 25mg

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

  1. 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.
  2. 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.
  3. Bake at 350° on an oven rack one-third up from bottom of oven 22 to 24 minutes or just until golden brown.
  4. Meanwhile, whisk together jelly, peanut butter, and 1/4 cup peanut flour in a small bowl until smooth.
  5. 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.
  6. Spread jelly mixture over crust, leaving a 1/2-inch border. Sprinkle peanut mixture around edges of pan and over jelly mixture.
  7. 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).
  8. Carefully and quickly lift baked bars from pan, using foil sides as handles. Place on a cutting board, and cut into 24 bars.
  9. Note: We tested with 12% fat light roast peanut flour.
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