Peanut Butter and Jelly Bars
Classic peanut butter and jelly flavors transformed into delicious cookie bars. These sweet treats feature a peanut butter cookie base layered with grape jelly and topped with more cookie crumbles and crunchy peanuts.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1½ cups unbleached all purpose flour
- •½ teaspoon baking powder
- •¾ cup smooth peanut butter
- •¾ cup golden brown sugar
- •½ cup unsalted butter
- •1 large egg
- •1 teaspoon vanilla extract
- •¾ cup grape jelly
- •⅔ cup salted dry-roasted peanuts
Cooking Instructions
- 1.
Preheat oven to 350°F. Line 8 x 8 x 2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over.
20 min
- 2.
Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.
30 min
- 3.
Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares. DO AHEAD: can be made 3 days ahead. Store airtight at room temperature.
10 min
