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Peanut Butter and Jelly Bars

1 Ratings

1 Comments

Prep 15 min
Total 45 min
Servings 12

Ditch the sandwich and go for the cookie bar! ...MORE+ LESS-

Baker Peabody

October 30, 2014

Ingredients

2 1/3

cup Gold Medal™ all-purpose flour

cup granulated sugar

cup butter, unsalted

large egg

pinch salt

1/4

cup peanut butter, creamy

teaspoon vanilla extract or vanilla bean paste

tablespoons Cascadian Farm™ organic concord grape fruit spread

cup peanut butter shelled candies (like Reese's® Pieces candy)

Steps

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1

Coat a 12 cup muffin pan with baking spray and set aside.
2

Use a stand mixer with the paddle attachment or a mixing bowl and hand-held beaters. For about three minutes, beat the butter and sugar together on medium-high speed until light and fluffy.
3

Add the egg, vanilla, peanut butter, and salt. Mix until combined.
4

With the mixer on low, add the flour a half cup at a time.
5

Leave a large cup of dough off to the side for topping later and use the rest to make the base.
6

Add two tablespoons of dough to each of the muffin cups.
7

Press the dough down into the muffin cup.
8

Spread a generous tablespoon of jelly onto the dough.
9

Put the remaining dough back into the mixer and add a cup of peanut butter candy pieces. Mix on low until they are incorporated. Roll the dough into little balls and drop them on top of the jelly.
10

Bake at 375°F for 25-30 minutes until golden brown on top.
11

The jelly will most likely ooze a little. Make sure to run a knife around the edges before they cool completely to make removal easier later.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

It’s peanut butter jelly time. Or as most people know it… back-to-school time.

There is just something about peanut butter and jelly that says back to school… probably because it’s the most packed sandwich. But why not surprise your kids with Peanut Butter & Jelly Bars in their lunch box instead? Or better yet, save it for an after-school treat.

Originally, I was going to make these as a full pan, bar cookie. But I thought it would be more fun, and portable, to make individual ones. I used a muffin tin with square holes, but they can easily be made using a standard muffin tin.

You can use any jam/jelly flavor you want, but I grew up with PB&J’s made with grape jelly. So I stuck to what I know. For these treats, I used Cascadian Farms Grape Jelly. I had never had this brand before and let me tell you - it is my go-to grape jelly from now on. Such great grape flavor!

To make the bars, mix up the dough. Leave a large cup of dough off to the side for topping later. Add about two tablespoons of the dough to each of the prepared muffin cups.

Press the dough down into the muffin cup.

Spread a generous tablespoon of jelly onto the dough.

Put the remaining dough back into the mixer. Add a cup of peanut butter candy pieces and mix on low until they are incorporated. Then roll the dough into little balls and drop them on top of the jelly.

Bake and remove from oven. The jelly will most likely ooze a little. Make sure to run a knife around the edges before they cool completely. This will make removal from the muffin tin easier later.

Serve to your hungry kiddos in hopes of making homework less painful.

Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody and her Tablespoon profile. Keep an eye out for what she can do with party food!