Pb J Squares Recipes

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PB&J BARS



PB&J Bars image

Big and little kids alike will love these four-ingredient bars that offer a cookie crust, a layer of jam and a crunchy peanut butter and granola topping. "The delicious treats are also great for picnics or for packing into bag lunches," promises Mitzi Sentiff of Annapolis, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9-12 servings.

Number Of Ingredients 4

1 package (18 ounces) refrigerated sugar cookie dough, divided
2/3 cup strawberry jam
3/4 cup granola cereal without raisins
3/4 cup peanut butter chips

Steps:

  • Line a 9-in. square baking pan with foil and grease the foil. Press two-thirds of the cookie dough into prepared pan. Spread jam over dough to within 1/4 in. of edges. In a bowl, mix the granola, peanut butter chips and remaining dough until blended; crumble over jam., Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Using foil, lift out of pan. Discard foil; cut into bars.

Nutrition Facts : Calories 310 calories, Fat 13g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 208mg sodium, Carbohydrate 46g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.

PB & J SQUARES



PB & J Squares image

Make bars the easy no-bake way with "O's" cereal and PB and J!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 7

6 cups Cheerios™ cereal
1/2 cup peanuts
1/2 cup raisins
1/3 cup grape jelly
1/4 cup sugar
1/4 cup light corn syrup
1/2 cup creamy peanut butter

Steps:

  • Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, place cereal, peanuts and raisins; stir to mix. Set aside.
  • In 2-quart saucepan, heat jelly, sugar and corn syrup over medium heat, stirring occasionally, until mixture begins to boil. Boil 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter until mixture is smooth.
  • Pour peanut butter mixture over cereal mixture in bowl; stir until cereal is evenly coated. Pour mixture into pan. With buttered back of spoon, press mixture in pan until even. Cool completely, about 1 hour.
  • With table knife, cut cereal mixture into 6 rows by 4 rows to make 24 bars. Store in loosely covered container.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 80 mg, Sugar 8 g, TransFat 0 g

PEANUT BUTTER AND JELLY BARS



Peanut Butter and Jelly Bars image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 24 bars

Number Of Ingredients 10

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
  • In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
  • Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

SARAH'S PB AND J CHOCOLATE BARS



Sarah's PB and J Chocolate Bars image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 3 dozen bars

Number Of Ingredients 11

1 stick unsalted butter
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 large egg, beaten
1 sleeve saltines (40 crackers, regular or whole wheat), finely crushed
3/4 cup finely chopped roasted peanuts
1/4 cup grape jelly
7 tablespoons plus 1 teaspoon unsalted butter, softened
1/3 cup creamy peanut butter
1/2 cup confectioners' sugar
4 ounces semisweet chocolate, chopped

Steps:

  • Make the base: Line an 8-inch square baking pan with foil, extending it over the sides. Put the butter in a medium heatproof bowl; position the bowl over a saucepan of barely simmering water (the bowl should not touch the water). Once the butter melts, stir in the sugar and cocoa. Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes. Remove from the heat; mix in the saltine crumbs and peanuts. Press the crust into the pan. Set aside the saucepan of water.
  • Make the filling: Spread the jelly over the crust in the pan; place in the freezer for a few minutes. Beat 5 tablespoons plus 1 teaspoon butter, the peanut butter and confectioners' sugar with a mixer until light. Spread over the jelly layer; return to the freezer while you make the glaze.
  • Place the chocolate and the remaining 2 tablespoons butter in a heatproof bowl; set over the pan of simmering water and stir until the chocolate is melted. Remove from the heat; stir until smooth. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for another 30 minutes.
  • Use the foil flaps to remove the bars from the pan; cut into squares while still cold. Serve cold and keep leftovers refrigerated.

SUNNY'S EASY PB&J SWIRL BARS



Sunny's Easy PB&J Swirl Bars image

Provided by Sunny Anderson

Categories     dessert

Time 2h55m

Yield 8 to 10 servings

Number Of Ingredients 8

Nonstick cooking spray, for the pan
3 sleeves (28 crackers) butter crackers
1/3 cup packed light brown sugar
3/4 cup (1 1/2 sticks) salted butter, melted
1 1/2 cups creamy peanut butter
1/2 cup light brown sugar
3 tablespoons unsalted butter, melted
1/2 cup seedless strawberry jam, lightly whisked to loosen

Steps:

  • Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside.
  • In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour.
  • Preheat the oven to 350 degrees F.
  • Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer.
  • Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls.
  • Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing.

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