Monday, June 6, 2011
Aahh peanut butter and jelly bars! does it get much better than this? a classic American combination made into bar form :) Dutch people do not understand this combination and if you suggest it to them,well the look on their face shows pure horror. I grew up on peanut butter and jelly sandwiches and loved them..even as an adult I still crave them once and awhile :)
These bars are super soft and the ratio of peanut butter to jelly is perfect. We loved them and I plan to make them again..maybe with some nutella instead of jelly. You can use whichever jelly you prefer. While chatting with some other expats living here on Facebook we discovered that none of us can find grape jelly here..whats up with that? I asked my husband and he's never seen it nor had it himself. I guess I will have to see if they sell it in Germany. I used strawberry jelly in these but my friend Lizzy mentioned that she likes them with raspberry jam!
PB & J Bars
1-1/2 cups All-Purpose Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt
3/4 cup Smooth Peanut Butter
3/4 cup Packed Light Brown Sugar
1/2 cup Butter,Softened
1 Large Egg
1 tsp. Vanilla Extract
3/4 cup Jelly or Jam in your favorite flavor
2/3 cup Coarsely chopped salted peanuts
Preheat oven to 350 or 180 celcius. Line an 8x8 inch pan with foil, allowing the foil to extend over the sides to allow easy removal later on;Spray with nonstick cooking spray and set aside.
Whisk flour,baking powder and salt together in a small bowl;set aside. Using an electric mixer, beat peanut butter, brown sugar and butter in a large bowl until smooth. Add flour mixture; beat on low speed just until combined. Transfer half of the dough..about 1-1/2 cups into prepared pan. Place the remaining dough in a freezer safe container for 10 minutes.
Using your fingertips, press dough evenly into bottom of the pan. Spread the jelly over in an even layer. Remove dough from freezer; using your fingertips, break dough into grape sized pieces and scatter over jelly layer. Sprinkle peanuts on top evenly.
Bake until the top is golden brown,about 30minutes. Place pan on wire rack and allow to cool completely. Using the extended foil, lift bars out of the pan and cut into squares..make sure you take the foil off of the bottom of the bars if they stick to it when cutting. Serve warm or room temp. Store in airtight container up to 3 days.
Yield: 16 Bars
Source: First Look, Then Cook