Graham Peanut Butter And Jam Bars Recipes

Steps:

• In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
• In a metal bowl over simmering water, or in a microwave-safe bowl in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

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.

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.

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Grease an 11 x 7-inch baking dish.
• In a small bowl mix together flour with graham craker crumbs, baking soda and salt.
• In a another bowl combine butter, white and brown sugar, peanut butter, egg and vanilla; using an electic mixer at low speed mix until completely combined (batter will be thick).
• Mix in chopped nuts and chocolate chips (I use my hands to mix in as the batter is very thick).
• Press just over half of the mixture into the pan.
• Bake for 15 minutes.
• Remove from oven and spoon the jam by heaping teaspoonfuls all over the crust (this will take a few minutes).
• Using you hands crumble the remaining mixture over the top of the jam (it does not have to cover completely).
• Return to oven and bake for another 20 minutes (do not overbake!).
• Cool then cut into bars.

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.

Steps:

• Combine the cereals and nuts in a large bowl. In a large heavy saucepan over low heat, melt the chocolate chips, peanut butter and butter; stir until smooth. Remove from the heat; stir in vanilla. Pour over cereal mixture and toss gently to coat., Place confectioners' sugar in a large bag; add cereal mixture. Close bag and shake to coat. Spread onto waxed paper; let stand until set. Store in airtight containers.

Steps:

• Spread out a length of foil in your cooking area to hold candies.
• Combine first seven ingredients in a large bowl and form into balls no larger than 1" in diameter.
• Melt shortening, chocolate and butterscotch chips in double boiler (or over low heat) until smooth and well-blended.
• Dip balls in chocolate-butterscotch mixture (either a toothpick or a spoon can be used) and allow to cool on foil.
• Refrigerate as soon as the coating has set.