Peanut Butter and Jam Bars

Peanut Butter and Jam Bars Recipe

Bake time: 20 to 25 minutes per pan

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup shortening
• 1/2 cup peanut butter
• 1 egg
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup red raspberry jam
• Vanilla Drizzle (see below)

1. Preheat oven to 350F degrees.
2. In a large bowl, beat granulated sugar, brown sugar, shortening, peanut butter and egg with an electric mixer on medium speed, or mix with a large spoon.
3. Stir in flour, baking soda and baking powder.
4. Reserve 1 cup dough.
5. Press remaining dough evenly into ungreased 13x9-inch rectangular baking pan.
6. Spread with jam.
7. Crumble reserved dough and sprinkle over jam and gently press into the jam layer.
8. Bake for 20 to 25 minutes or until golden brown.
9. Cool completely on wire rack.
10. Drizzle with Vanilla Drizzle.
11. Cut bars into desired size and shape.

Vanilla Drizzle

• 2 tablespoons butter
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 3 to 4 teaspoons hot water

1. Melt butter in 1-quart saucepan over low heat; remove from heat.
2. Stir in powdered sugar and vanilla.
3. Stir in hot water, 1 teaspoon at a time, until smooth and thin enough to drizzle.

Peanut Butter and Jelly Bars Recipe

This classic recipe for peanut butter and jelly cookie bars was made cholesterol free by substituting egg whites and margarine for the eggs and butter.

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 cup margarine, softened
• 1/2 cup chunky peanut butter
• 2 egg whites, slightly beaten
• 1 cup grape jelly

1. Preheat oven to 375F degrees. Grease a 13x9-inch baking pan and set aside.
2. In a large bowl, combine the flour, sugar and baking powder.
3. Cut in margarine and peanut butter until mixture resembles coars meal.
4. Stir in egg whites, mixing well until flour is moistened.
5. Reserve 1/2 the dough.
6. Press 1/2 the dough evenly into prepared rectangular baking pan.
7. Spread grape jelly over dough.
8. Crumble reserved dough over the jelly.
9. Bake for 30 to 35 minutes or until crumbs are firm and dry.
10. Cool completely on wire rack.
11. Cut bars into desired size and shape.

PB&J Bars Recipe

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3 cups all-purpose flour
• 1 1/2 cups sugar
• 2 large eggs
• 2 1/2 cups smooth peanut butter
• 1 1/2 teaspoons salt
• 1 teaspoon baking poweder
• 1 teaspoon pure vanilla extract
• 1 1/2 cups strawberry jam, or other favorite flavor
• 1 cup salted peanuts, roughly chopped

1. Preheat oven to 350F degrees. Butter a 13x9-inch baking pan, or line the bottom with parchment paper and butter the parchment paper, then dust with flour (tapping out the excess) and set aside.
2. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 2 minutes.
3. With mixer running, add eggs and peanut butter and beat until combined, about 2 minutes.
4. In a small bowl, whisk together the flour, salt and baking powder.
5. Add the dry flour mixture to the butter and sugar mixture, while beating on low, until combined.
6. Add vanilla and mix well.
7. Transfer 2/3 of the dough to the prepared pan and spread evenly with an offset spatula.
8. Using an offset spatula, spread jam on top of peanut butter layer.
9. Crumble reserved (1/3) dough over the jam layer.
10. Sprinkle chopped peanuts evenly on top of crumbled mixture.
11. Bake until golden, about 45 to 60 minutes, rotating pan 180 degrees halfway through baking time.
12. Cool pan completely on wire rack.
13. Cut bars into desired size and shape.
14. PB&J Cookie Bars can be stored in airtight container at room temperature.