Peanut #Butter #and #Jelly #Bars

Peanut Butter and Jelly Bars are a fun spin at the vintage PB&J sandwich. You will probably be amazed at how simple these bars are to make and how delicious they taste.



Peanut butter and jelly bars

Peanut butter truffles are liked by way of way of everyone. Soft peanut butter cookies, peanut butter pie, and chocolate peanut butter cheesecake are usually my go-to recipes while I’m yearning peanut butter. That is till I made these bars!

These peanut butter and jelly bars are identical my fudge-filled peanut butter cookie bars from my eCookbook. There’s a chewy peanut butter crust layer, jelly layer, and crunchy topping. This recipe is for these of you who want fruity truffles over chocolate.

The filling is nothing extra than jelly or jam from a jar. Choose any style you want. It doesn’t should be grape. Maybe you’re a strawberry lover. Or apricot lover. If you make your personal jellies and jams, you possibly can use that too!

You want only a couple of meals to make these bars and I’m quite sure you already have them on hand. Or most of them at least.

There are not any unique trick or lengthy durations of wait time with these bars. Mix the ingredients, layer them in an 8×8 pan, and bake. Too simple.

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Ingredients


1 cup (258 grams) crunchy peanut butter
3/4 cup (165 grams) pale brown sugar, packed
1/2 cup (113 grams) unsalted butter, softened
1 big egg, room temperature
1 teaspoon vanilla extract
1 and 3/4 cups (227 grams) all-purpose flour
3/4 teaspoons salt
1/2 teaspoons baking powder
3/4 cup (255 grams) grape jelly or jam, or any different flavor

    1/2 cup (73 grams) salted peanuts, coarsely chopped

Instructions


    Preheat the oven to 350ºF degrees. Line an 8×8-inch baking pan with foil, leaving a 1-inch overhang. Spray the foil evenly with cooking spray. Set aside.
    In a big blending bowl beat collectively the peanut butter, sugar, and butter till smooth. Add the egg, beat till effectively blended. Beat within the vanilla.
    In a separate bowl, combine the flour, salt, and baking powder. Stir with a whisk. Add the flour combination to the peanut butter mixture, stir simply till blended.
    Press 2/3 of the batter into the backside of the ready pan. Spread the jelly evenly over the batter. Crumble the ultimate batter evenly over the jam and sprinkle with peanuts.
    Bake for 30-35 minutes till bars are golden brown on top. Allow the bars to cool fully within the pan on a wire rack. Lift the bars out of the pan by way of way of the foil overhang. Cut into squares.

Make forward tip

    Bars could be made 3 days in advance. Store in an hermetic container at room temperature.

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