{whole grain peanut butter & jelly bars}

by Cait on June 28, 2013

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I’ve had these bars bookmarked to make since about February.

I mean, peanut butter and jelly in BAR form??  Genius.

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I don’t know what I like better, the peanut butter bottom layer or the peanut butter crumble layer that gets delicious warm, drippy jelly stuck to it’s bottom.

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Either way, this was such a nice change up from the usual granola bars and bites that I usually have during the afternoon.  

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There actually was a time where a peanut butter and jelly sandwich was my afternoon snack 

{whole grain peanut butter & jelly bars} – recipe from bon appetite

makes: 16 bars

ingredients:

  • Nonstick vegetable oil spray 
  • 1 1/2 cups white whole wheat flour 
  • 1/2 teaspoon baking powder 
  • 3/4 cup smooth natural peanut butter 
  • 3/4 cup (packed) light brown sugar 
  • 1/2 cup (1 stick) unsalted butter, room temperature 
  • 1 large egg 
  • 1 teaspoon vanilla extract 
  • 3/4 cup raspberry jelly (or other jelly or jam of choice)
  • 2/3 cup coarsely chopped dry-roasted peanuts

directions:

  1. Preheat oven to 350°F. 
  2. 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. 
  3. Coat foil with nonstick spray. 
  4. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. 
  5. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. 
  6. Add egg and vanilla; beat on low speed until smooth. 
  7. Add flour mixture; beat on low speed just to blend. 
  8. Transfer half of dough to prepared pan (about scant 1 1/2 cups). 
  9. Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. 
  10. Spread jelly over in even layer. 
  11. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer.  Sprinkle chopped nuts over. 
  12. Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack. Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares. 

NOTE: I sealed mine and froze it for a bit so that the bars would harden.

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