Peanut Butter Chip and Jelly Bars
- Yield: 18 bars
- Prep 20 mins
- Bake 25 mins to 30 mins
The flavor of these bars from Connie Siegel of Wisconsin will take you right back to your school lunchroom! If you don't like grape jelly, strawberry would work well, too.
egg, lightly beaten
peanut butter-flavor pieces
- In a large bowl, stir together the flour, sugar and baking powder. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Remove and reserve half of the crumb mixture (about 1-1/2 cups). Press remaining crumb mixture into the bottom of a greased 9x9x2-inch baking pan.
- In a small bowl, stir jelly vigorously to make it easy to spread. Spread jelly evenly over the crust. Sprinkle with 1 cup of the peanut butter pieces. Stir together the reserved crumb mixture and the remaining peanut butter pieces. Sprinkle over the jelly, pressing lightly.
- Bake in a 350 degrees oven for 25 to 30 minutes or until lightly browned. Cool in pan on a wire rack before cutting into bars.
- A tip from our kitchen: If you like, line your baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside. After the bars have cooled, simply use the edges of the foil to lift the uncut bars out of the pan. Cut as desired.
(Peanut Butter Chip and Jelly Bars)vit. C (mg) 0, Trans fatty acid (g) 0, calcium (mg) 20, sodium (mg) 60, iron (mg) 1, fiber (g) 0, sugar (g) 13, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, pro. (g) 2, carb. (g) 34, Thiamin (mg) 0, Potassium (mg) 24, vit. A (IU) 146, cal. (kcal) 231, sat. fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 5, Riboflavin (mg) 0, Fat, total (g) 10, Niacin (mg) 1, chol. (mg) 27