Peanut Butter And Jam Bars Recipes

Steps:

• Combine margarine, peanut butter, sugars and egg.
• Then add flour and beat until crumbly.
• Reserve one cup of the crumbs.
• Press remaining crumbs into an 8" square glass dish.
• Place on inverted plate in microwave.
• Cook at medium 6 1/2 minutes or until base looks dry.
• Spread jam to base within 1/2" of edge.
• Sprinkle with reserved crumbs.
• Cook on medium 6-7 minutes.
• Cool.
• Makes 16 bars.

Steps:

• Preheat the oven to 350 degrees F. Line a large (18-by-13 inch) rimmed baking sheet with parchment and spray with cooking spray.
• Whisk the flour, baking powder and salt together in a bowl.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 5 minutes.
• Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and beat on low speed until completely incorporated.
• Dab a little cookie dough under each corner of the parchment to keep it from moving. Then dollop the dough in big spoonfuls all over the parchment. Loosely cover with plastic wrap and press the dough into an even layer, filling the baking sheet. Remove the plastic wrap.
• With a tablespoon, spoon the peanut butter and the strawberry jam all over the cookie dough. Use the back of a spoon to swirl the peanut butter and jelly together, gently pushing them into the surface of the dough.
• Bake until the cookie is lightly puffed and golden brown at the edges, 20 to 25 minutes.
• Let cool in the pan 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:

• Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan.
• Whisk the flour in a medium bowl with the baking powder, baking soda and salt. Whisk in 1/2 cup peanuts.
• Put the melted butter in a large bowl and use a rubber spatula to stir in the sugars. Stir vigorously, mashing the brown sugar lumps with the spatula, so that the mixture is well combined and creamy. Using the rubber spatula, stir in the peanut butter, again making sure the mixture is well combined. Stir in the eggs and vanilla. Fold in the flour mixture until just combined.
• Scrape the batter into the prepared pan. Press the back of a spoon or a curved rubber spatula into the batter to make little wells all over the batter, making sure not to push down to the bottom of the pan. Spoon the jam into the wells, making sure the jam is distributed evenly across the pan. Use a knife to pull the jam through the peanut butter mixture-it won't exactly ribbon, you will end up with some chunks of jam throughout. Sprinkle the remaining 1/2 cup chopped peanuts over the top.
• Bake until a toothpick inserted in the center of a non-jammy spot comes out clean, about 35 minutes. Cool completely on a rack, about 1 hour.
• When the bar has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up. For easier slicing, wrap with plastic wrap, and let sit at room temperature overnight. Cut into forty eight 1 1/2-inch squares.

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.

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:

• 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.

Steps:

• Preheat oven to 350°F. Butter a 9 by 13-inch baking pan, and line the bottom with parchment paper. Butter the parchment, dust with flour, and tap out excess.
• Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 2 minutes. With mixer running, add eggs and peanut butter; beat until combined, about 2 minutes. Whisk together flour, salt, and baking powder. Add to the butter mixture, and beat on low speed until combined. Add vanilla.
• Transfer two-thirds of mixture to prepared pan; spread evenly with an offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Crumble remaining third of peanut butter mixture on top of jam. Sprinkle evenly with peanuts.
• Bake until golden, 45 to 60 minutes, rotating halfway through. Tent loosely with foil if bars are getting too dark. Transfer to a wire rack to cool. Run knife around edges and refrigerate, 1 to 2 hours. Cut into about thirty-six bars (about 1 1/2 by 2 inches). Cookies can be stored in airtight containers at room temperature up to 3 days.

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9x13x2" 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 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 witha 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:

• Line bottom and sides of a 13 x 9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
• Stir together cake mix and oats in large bowl.
• Stir in butter with a fork until mixture is crumbly and dry ingredients are moistened.
• Press half of oat mixture evenly onto bottom of pan.
• Stir together peanut butter and preserves in a medium bowl.
• Gently spread peanut butter mixture evenly over oat mixture in pan.
• Sprinkle peanuts and remaining half of oat mixture evenly over peanut butter mixture.
• Bake at 375F for 30 minutes or until top is golden brown.
• Let cool in pan on a wire rack 1 hour or until completely cool.
• Lift baked bars from pan, using foil sides as handles.
• Place on cutting board and cut into 24 bars.

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Press cookie crumbs onto bottom of prepared pan.
• Beat cream cheese, peanut butter and vanilla in large bowl with mixer until blended. Add sugar; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Cool completely.
• Spoon jam into microwaveable bowl. Microwave on HIGH 30 sec.; spread over cheesecake. Refrigerate 4 hours.
• Use foil handles to remove cheesecake from pan before cutting into bars.

Steps:

• Preheat oven to 350°F. Line 8 x 8 x 2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over.
• Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.
• Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares. DO AHEAD: can be made 3 days ahead. Store airtight at room temperature.