Peanut.. peanut butter.. and jelly. Remember that song? I apologize ahead of time if you now have it stuck in your head all day.
Who doesn't love a good PB and J sandwich? Have you ever tried it with regular Lays potato chips stuffed inside? It may sound like a strange combo, but I highly recommend you try it. You've been missing out.
These peanut butter and jelly bars are delicious. Not too sweet, with a little bit of tart from the preserves, and a little crunch from the dry roasted peanuts. I would dare to say I'd eat one for breakfast..
- Use a good quality preserve/jam for this recipe. I happen to like Hero and Favorit brands- I believe both are from Switzerland, but can be found at your local market. They aren't as sweet as commercial brands (a little more tart), and do not have high fructose corn syrup in them. For these bars, I used Favorit raspberry preserves.
PB and J Bars
Makes 12 3"x4" square bars
Adapted from a recipe by Williams-Sonoma
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 cup rolled oats (not the instant kind)
1/4 tsp kosher salt
1/2 tsp baking soda
1/2 cup (1 stick) unsalted butter, softened
1 cup brown sugar, firmly packed
3/4 cup smooth peanut butter
1 tsp vanilla paste
1/4 cup chopped dry roasted peanuts
1/4 cup good quality preserves (I like Hero or Favorit that have no corn syrup)
Preheat oven to 350 degrees
- Butter the bottom and sides of an 8x8x2 square baking pan and cover the bottom with parchment paper (see picture)
- In a large bowl, whisk together the flours, oats, salt, and baking soda
- Cream together butter, brown sugar, and peanut butter in a mixing bowl for 3-4 minutes until light and fluffy
- Add in the egg, vanilla, and peanuts to the creamed mixture and mix another 1-2 minutes
- Pour in the dry ingredients and mix just until combined
- Take half of the dough and press it evenly in the bottom of the prepared baking pan
- Spoon the preserves over the peanut butter mixture and spread out evenly
- Place pan in the freezer for about 10 minutes to give the preserves a chance to set a bit
- Take the other half of the dough and spread evenly over the top of the preserves layer
- Bake for 25- 30 minutes, until a toothpick pushed into the center comes out clean
- Place pan on wire rack, and cool completely before cutting into squares
Dairy free option- use Earth Balance in place of the butter