Pbj Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEANUT BUTTER AND JELLY BARS



Peanut Butter and Jelly Bars image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 10

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

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
  • Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
  • Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.

PB&J BARS



PB&J Bars image

PB&J Bars are free of cholesterol and gluten, with an extra boost of protein from the chickpeas.

Categories     snack

Time 40m

Yield 16 servings

Number Of Ingredients 10

1 15-oz can low-sodium chickpeas, rinsed
2 tbsp. honey
2 tsp. pure vanilla extract
1/2 c. creamy peanut butter
2/3 c. old-fashioned rolled oats
1/2 c. roasted unsalted peanuts
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1/3 c. strawberry jam

Steps:

  • Heat oven to 350°F. Line an 8-in. square baking pan with parchment, leaving an overhang on two sides.
  • In a food processor, pulse chickpeas, honey, and vanilla until smooth. Add peanut butter and pulse to incorporate, scraping sides as necessary.
  • In a small bowl, mix together oats, peanuts, baking powder, baking soda, and salt. Add to food processor and pulse a few times until combined but chunky. Transfer 1 cup dough to a bowl and set aside.
  • Press remaining dough evenly into prepared pan. Gently spread jam on top, then crumble reserved dough over jam. Bake until edges just pull away from pan and top is set and light golden brown, 25 to 30 minutes.
  • Let cool at least 15 minutes in the pan; then, using overhangs, transfer to a rack and let cool completely. To serve, cut into 16 squares.

Nutrition Facts : Calories 140 calories

PBJ CRUNCH BARS



PBJ Crunch Bars image

If you are a fan of peanut butter and jelly, you will love these bars. I get a lot of requests for the recipe. I use smooth peanut butter, but crunchy can be substituted.

Provided by 2WANNA

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h25m

Yield 30

Number Of Ingredients 9

2 ¼ cups oats
2 ¼ cups all-purpose flour
¾ cup white sugar
1 cup brown sugar
¼ cup graham cracker crumbs
¼ teaspoon ground cinnamon
3 sticks cold butter, thinly sliced
1 ½ cups warm peanut butter
1 ½ cups grape jelly

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Stir the oats, flour, white sugar, brown sugar, graham cracker crumbs, and cinnamon in the bowl of a stand mixer. Using the whisk attachment, cut the butter into the mixture until crumbly. Press about half of the mixture into the bottom of an ungreased 9x13-inch baking dish. Spread the peanut butter over the oat mixture. Stir the jelly to make it spreadable and swirl into the peanut butter. Sprinkle the remaining oat mixture over the peanut butter and jelly layer; gently pat until it sticks together.
  • Bake in the preheated oven until golden brown, 25 to 35 minutes. Allow to cool completely before cutting into bars.

Nutrition Facts : Calories 297.6 calories, Carbohydrate 35.1 g, Cholesterol 24.4 mg, Fat 16.3 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 7.3 g, Sodium 130.7 mg, Sugar 21.4 g

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.

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.

PEANUT BUTTER AND JELLY BARS



Peanut Butter and Jelly Bars image

These bars are a sweeter, gooey-er, more lunchbox-friendly version of the classic sandwich. They'll hold up much better and much longer-without the risk of soggy bread and unwanted crusts.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield forty eight 1 1/2-inch squares

Number Of Ingredients 12

2 sticks (16 tablespoons) salted butter, melted and slightly cooled, plus more for greasing
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup finely chopped salted peanuts
1 cup firmly-packed dark brown sugar
1/2 cup granulated sugar
1 1/2 cups crunchy peanut butter
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup grape jam or chunky preserves

Steps:

  • Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan.
  • Whisk the flour in a medium bowl with the baking powder, baking soda and salt. Whisk in 1/2 cup peanuts.
  • Put the melted butter in a large bowl and use a rubber spatula to stir in the sugars. Stir vigorously, mashing the brown sugar lumps with the spatula, so that the mixture is well combined and creamy. Using the rubber spatula, stir in the peanut butter, again making sure the mixture is well combined. Stir in the eggs and vanilla. Fold in the flour mixture until just combined.
  • Scrape the batter into the prepared pan. Press the back of a spoon or a curved rubber spatula into the batter to make little wells all over the batter, making sure not to push down to the bottom of the pan. Spoon the jam into the wells, making sure the jam is distributed evenly across the pan. Use a knife to pull the jam through the peanut butter mixture-it won't exactly ribbon, you will end up with some chunks of jam throughout. Sprinkle the remaining 1/2 cup chopped peanuts over the top.
  • Bake until a toothpick inserted in the center of a non-jammy spot comes out clean, about 35 minutes. Cool completely on a rack, about 1 hour.
  • When the bar has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up. For easier slicing, wrap with plastic wrap, and let sit at room temperature overnight. Cut into forty eight 1 1/2-inch squares.

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.

HOMEMADE PEANUT BUTTER AND JELLY BARS



Homemade Peanut Butter and Jelly Bars image

This version of the childhood combination concentrates the flavors into a sweet dessert that appeals to all ages.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/2 cups sugar
2 large eggs
2 1/2 cups smooth peanut butter
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 1/2 cups strawberry jam (or any flavor)
2/3 cup salted peanuts, roughly chopped

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
  • Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
  • Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about 36 1 1/2-by-2-inch pieces.

PBJ THUMBPRINT BARS



PBJ Thumbprint Bars image

Halfway between a cookie and a blondie, these peanut butter and jelly bars are delightfully chewy. They're salty-sweet with pockets of raspberry jam.

Provided by Edd Kimber

Yield Makes 12-16

Number Of Ingredients 13

135g (9½ tablespoons) unsalted butter, at room temperature, plus extra for greasing
250g (2 cups) plain (all-purpose) flour
1 teaspoon baking powder
½ teaspoon fine sea salt
150g (¾ cup) caster (superfine) sugar
175g (⅔ cup plus 2 tablespoons) light brown sugar
130g (½ cup) smooth peanut butter
1 teaspoon vanilla extract
2 large eggs
160g (½ cup) raspberry jam
75g (⅔ cup) salted peanuts, roughly chopped
50g white chocolate, melted
1 tablespoon smooth peanut butter, gently warmed

Steps:

  • Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.
  • Place the flour, baking powder and salt in a large bowl and whisk together.
  • Place the butter, sugars and peanut butter in a separate large bowl and beat with an electric mixer for about 5 minutes, until light and fluffy. Add the vanilla and beat briefly to combine. Add the eggs one at a time, beating until each is fully incorporated before adding the next. Add the flour mixture and beat on a low speed until evenly combined.
  • Scrape the batter into the prepared tin and spread evenly. Using a small spoon, or the handle of a wooden spoon, make lots of little holes over the surface of the dough, then fill them with jam. Sprinkle over the chopped peanuts, trying to avoid the jam.
  • Bake for about 35 minutes, or until set and firm around the edges. Set aside to cool completely in the tin. Use the parchment paper to carefully lift the bars from the tin, then use a sharp knife to cut into pieces.
  • For the topping, mix together the white chocolate and peanut butter and drizzle over the bars, using a spoon or a piping bag.
  • Stored in a sealed container, these will keep for 3-4 days.

PB&J CRUMBLE BARS



PB&J Crumble Bars image

Make and share this PB&J Crumble Bars recipe from Food.com.

Provided by Michelle Kasper

Categories     Bar Cookie

Time 1h5m

Yield 24 bars

Number Of Ingredients 7

3/8 cup unsalted butter, softened
6 tablespoons peanut butter
1/2 cup packed light brown sugar
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup grape jelly

Steps:

  • Put oven rack in middle position and preheat oven to 350 degrees F.
  • Line a 9-inch square baking pan with foil.
  • Beat together butter, peanut butter, and brown sugar in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes.
  • Add eggs and beat until combined.
  • Mix in flour and salt at low speed until a dough forms.
  • Reserve 1 cup dough for topping.
  • Press remaining dough evenly in bottom of baking pan.
  • Spread jelly in an even layer on top of dough, then coarsley crumble reserved dough over jelly layer.
  • Bake until top is golden, 30 to 35 minutes.
  • Cool completely in pan on a rack, about 45 minutes, then cut into bars.

More about "pbj bars recipes"

PB&J BARS RECIPE - GOOD HOUSEKEEPING
2014-11-17 Preheat oven to 375 degrees F. Spray 13- by 9-inch metal baking pan with nonstick baking spray; line pan with foil, then spray foil. With mixer on medium-high speed, beat butter, …
From goodhousekeeping.com


PB&J RECIPES THAT WILL CHANGE YOUR LIFE - FOOD NETWORK CANADA
2017-03-31 Start Saturday morning off right by digging into a mile-high stack of pancakes, layered with thick, sticky jam, and smothered in sweet and salty, peanut-maple syrup.
From foodnetwork.ca


INA GARTEN'S COMFORTING PB&J BARS STIR UP ALL THE NOSTALGIA OF …
2020-10-01 Save some dough for the crumble topping and spread the rest into your trusty 9-by-13, then top it with a layer of any jam you please (Garten uses raspberry; we're partial to …
From southernliving.com


PEANUT BUTTER & JAM BARS - MARSHA'S BAKING ADDICTION
2021-06-22 Set aside. In a separate large bowl, whisk together the butter and sugar until combined. Add the egg, vanilla, and peanut butter, and mix until combined. Add the dry …
From marshasbakingaddiction.com


PB & J BREAKFAST BARS RECIPE - SWEET PEA'S KITCHEN
2019-10-15 Preheat oven to 350 degrees. Line the baking pan with parchment paper, leave an overhang. Add butter, peanut butter, and sugar to a mixing bowl. Beat till a smooth with a hand …
From sweetpeaskitchen.com


BAREFOOT CONTESSA | PEANUT BUTTER & JELLY BARS | RECIPES
2/3 cups salted peanuts, coarsely chopped. Preheat the oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the …
From barefootcontessa.com


PEANUT BUTTER AND JELLY OATMEAL BARS RECIPE | QUAKER OATS
Add peanut butter to remaining mixture; blend well. Press peanut butter mixture evenly into bottom of pan. Spread jam evenly over base. Combine peanuts with reserved topping mixture …
From quakeroats.com


THE BEST PEANUT BUTTER AND JELLY BARS {GRANDMA'S RECIPE!}
Instructions. Preheat oven to 375. Prep a 13 x 9-inch pan with a thin layer of non-stick cooking spray. In a large mixing bowl, stir to combine flour, sugar, and baking powder. Using a pastry …
From crayonsandcravings.com


PB&J GRANOLA BARS - SPLENDA®
Instructions. Preheat oven to 350°F. Grease an 8” x 8” baking dish with non-stick cooking spray. Line baking dish with parchment paper sling, pushing parchment into corners and up sides of …
From splenda.com


PB&J BARS RECIPE - THE SHORTCUT KITCHEN
2013-04-24 Stir in the egg and vanilla. In a seperate bowl or large plastic ziplock bag, mix together the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients …
From centslessdeals.com


Related Search