Oh Wow! These bars are great! Made them exactly as the recipe was written, except that I didn't have a 9 x 13 mine was 9.5 x 13.5, but it worked out just fine. I used Dry Roasted Peanuts and pulsed them a bit in a mini food processor. Heaven. Hubby loves them too.
Peanut Butter and Jelly Bars
Try this recipe that's a new twist on a classic. Peanut Butter and Jelly Bars combine those oh-so-tasty flavors that we all know and love into a dessert bar that the whole family will appreciate. Bonus: no bread crusts to cut off!
More From Allyou
Bake: 45 Minutes
Total: 1 Hour, 5 Minutes
- Calories: 274
- Fat: 15g
- Saturated fat: 5g
- Protein: 7g
- Carbohydrate: 30g
- Fiber: 2g
- Cholesterol: 19mg
- Sodium: 152mg
- 1 stick (1/4 lb.) unsalted butter, softened
- 3/4 cup sugar
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups strawberry preserves
- 2/3 cup salted peanuts
- 2/3 cup peanut butter chips
- Preheat oven to 350°F. Butter and lightly flour a 9-by-13-inch baking pan.
- Using an electric mixer on medium speed, cream butter and sugar until light and fluffy. Lower speed; add egg, vanilla and peanut butter and beat until combined.
- In a separate bowl, sift flour, baking powder and salt. On low speed, slowly add flour mixture to peanut butter mixture. Mix until just combined. Set aside 1/2 cup dough.
- Using your fingertips, press remaining dough into an even layer in pan. Spread preserves over dough. Crumble reserved 1/2 cup dough over preserves and then sprinkle with peanuts and peanut butter chips.
- Bake until golden and bubbly, 45 minutes. Cool on a wire rack and cut into bars.
This recipe also appeared in the September 2007 issue.
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