Time 45m Yield 2 dozen. Number Of Ingredients 8 Steps:
In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, salt and baking soda; gradually add to creamed mixture just until combined. Stir in oats and peanuts (mixture will be crumbly)., Press half of the mixture into a greased 13-in. x 9-in. baking pan. Spread with jelly. Cover with remaining crumb mixture. , Bake at 400° for 25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Yield Makes about 3 dozen Number Of Ingredients 10 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.
Yield Makes about 3 dozen Number Of Ingredients 10 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.
Time 55m Number Of Ingredients 10 Steps:
Preheat the oven to 350°. Spray an 8x8 baking pan with cooking spray and set aside. You can line the baking pan with parchment paper if you would like to lift the bars from the pan before cutting them. In the bowl of a mixer, use the paddle attachment to beat the butter, peanut butter, and brown sugar on medium until combined. Add the egg and vanilla and mix again until smooth. In a medium bowl whisk together the flour, oats, baking soda, and salt. Add the dry mixture to the wet ingredients and mix on low just until combined. Gently press 2/3 of the mixture evenly into the bottom of the pan followed by the jam spread evenly on top. The remaining third of the dough can be dropped in small sections over the top of the jam. If it doesn’t fully cover it, don’t worry! It doesn’t need to be completely covered, just evenly spread over the top. Bake for just about 30 minutes, or until the top is golden brown. Allow cooling before slicing and serving.
Time 2h55m Yield 8 to 10 servings Number Of Ingredients 8 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.
Time 1h55m Yield 24 bars Number Of Ingredients 10 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.
Time 1h25m Yield 30 Number Of Ingredients 9 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.
Time 25m Yield 2 dozen. Number Of Ingredients 5 Steps:
Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking dish; sprinkle with peanut butter chips. , Bake at 375° for 15-18 minutes or until lightly browned and edges are firm to the touch. Cool on a wire rack. , In a small bowl, beat frosting and peanut butter until smooth. Spread over bars. Drop jam by teaspoonfuls over frosting; cut through frosting with a knife to swirl the jam.
More about “peanut jelly bars recipes”
Time 55m Yield 24 cookies Number Of Ingredients 13 Steps:
In a large bowl, combine first 6 ingredients. Stir in flour. Spread in a greased 9x13 inch pan. Combine dry ingredients of streusel; cut in shortening. Sprinkle streusel over cookie dough. With a small spoon, make 24 depressions in the dough (6x4). Bake at 375 degrees for 20 minutes. Take out of oven; press depressions again. Bake for 10 more minutes. Take out of oven and spoon 1/2 tsp jelly into each depression. Bake for 5 more minutes. Cool in pan.
