Saturday, October 8, 2016


Most delicious Peanut Butter Jelly Bars

The peanut butter and jelly sandwich, or PB& J, is a tasty american staple, that includes a layer of peanut butter and either jelly or jam on a white bread. Peanut Butter &  Jelly Bars taste like a cross between a moist peanut butter cookie and a delicious PB& J sandwich. The top is crispy while the bottom layer tastes like a shortbread. All the comfort of your favorite cookie and sandwich in one.

Most delicious Peanut Butter Jelly Bars

Learn how to make Peanut butter jelly bars
Preparation time : 15 mins, Cooking time : 45 min, Makes : 28 bars

Ingredients : 

Unsalted butter at room temperature : 2 sticks or 16 oz or 226g, plus more for greasing the pan

Sugar : 1 1/2 Cups

Vanilla extract : 1 tsp
Eggs : 2, at room temperature
2 cups Creamy peanut butter : 18 oz, i used Skippy
All-purpose flour / Maida : 3 Cups, plus more for dusting the pan
Baking powder : 1 tsp
Kosher salt : 1 1/2 tsp
Jam / Fruit Preserve : 16 oz,or 1 1/2 Cup
Salted Peanuts : 1/2 Cup, coarsely chopped (Optional) or Flax seeds : 2 tbsp (Optional)

Directions :

1. Preheat the oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan.

2. 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. 

3. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined.

4. In a small bowl, sift together the flour, baking powder, and salt.

5. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

6. Spread two thirds of the dough in the prepared pan, using a spatula / hand to spread it evenly.

7. 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; the dough will spread when it bakes. Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into small squares.

Recipe Courtesy : Ina Garten. 

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