Peanut butter and jelly make these bars extraordinary! These are great holiday or summer bbq treats!
More than ever, the weeks absolutely fly by. Sometimes things pass by so quickly that I wonder if I have somehow “lost time,” like Edward Norton’s character in Primal Fear. The weeks used to pass quickly back when I was working full-time, but it was so. much. different. Back then I constantly felt a twinge (ok, a lot of twinges) of guilt about spending most of my time away from home. And I always knew what day of the week it was. Now I feel that my time is almost always productive and that I expend my energy on worthwhile tasks and people. And I never know what day of the week it is.
As I sat down to write this post, I first tried to grasp where I was in time. It’s Monday morning, great! Oh, um, Wednesday afternoon. Nope! It’s nearly Saturday evening. Goodness! So I’m clearly clueless about the passing of time, but I am just fine with that because I love what I spend my time doing. Even when it’s crazy in this crazy crazy but awesome house of mine.
I am finding that baking helps me to keep better track of my days. I still have a few of these PB&J bars on my counter and I know I made them three days ago, so that was Wednesday and now it is Saturday! What a perfect excuse to bake more often! Or something like that.
I’m chewing on one this very second, and these things are goooood. Just like a peanut butter & jelly sandwich, but better.
(Recipe adapted from EveryDay with Rachael Ray magazine.)
Preheat your oven to 350 degrees F. Coat a 9×9-inch square baking dish with cooking spray and set aside.
In a food processor, combine:
1 1/2 cups all-purpose flour
1 cup light brown sugar
1 teaspoon salt
Pulse until combined.
Cut a chilled stick of butter into cubes.
Add the butter to the food processor and pulse until the mixture resembles coarse meal.
Add 1 cup of creamy peanut butter.
Process until crumbly.
In a small bowl, combine:
1/2 cup of the peanut butter mixture from the food processor
1 cup salted, roasted peanuts, coarsely chopped
Press the remaining peanut butter mixture from the food processor into the bottom of the prepared pan with your fingers.
Top with 1 cup of grape jelly, spread out evenly.
Sprinkle the peanut-crumb mixture over the top.
Bake in the preheated oven for 45 minutes, or until lightly browned. Let cool and cut into squares.
Happy SATURDAY! Enjoy the holiday weekend! It is a holiday weekend, right?!
Peanut Butter and Jelly Bars
- 1 1/2 cups all-purpose flour
- 1 cup light brown sugar
- 1 tsp. salt
- 1 stick salted butter chilled and cut into cubes
- 1 cup creamy peanut butter
- 1 cup salted, roasted peanuts coarsely chopped
- 1 cup grape jelly
- Preheat oven to 350 degrees F. Coat a 9×9-inch square baking dish with cooking spray and set aside. In a food processor, combine the flour, brown sugar and salt. Pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. Add the peanut butter and process until crumbly.
- In a small, combine ½ cup of the peanut butter mixture with the peanuts and set aside. Press the rest of the peanut butter mixture into the bottom of the prepared pan with fingers. Top with an even layer of the jelly. Sprinkle the peanut-crumb mixture over the top.
- Bake in the preheated oven for 45 minutes, or until lightly browned. Let cool and cut into squares.