Peanut Butter 'n' Jelly Bars
My two young sons are crazy about these simple, fast-fixing cookie bars. And as a busy, on-the-go mom, easy preparation makes this one scrumptious dessert I can rely on—even at the last minute. You might want to vary the jam or jelly to suit your own family’s tastes.
My two young sons are crazy about these simple, fast-fixing cookie bars. And as a busy, on-the-go mom, easy preparation makes this one scrumptious dessert I can rely on—even at the last minute. You might want to vary the jam or jelly to suit your own family’s tastes.
- Carbohydrate 16.7212844646715 g
- Cholesterol 12.0662625 mg
- Fat 10.8310172628987 g
- Fiber 0.652727921829258 g
- Protein 3.36068083382823 g
- Saturated Fat 3.20944026746491 g
- Serving Size 1 1 (47g)
- Sodium 102.372895833669 mg
- Sugar 16.0685565428423 g
- Trans Fat 1.46222179885919 g
- Calories 172 calories
Step-by-step
- Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking dish; sprinkle with peanut butter chips.
- Bake at 375° for 15-18 minutes or until lightly browned and edges are firm to the touch. Cool on a wire rack.
- In a small bowl, beat frosting and peanut butter until smooth. Spread over bars. Drop jam by teaspoonfuls over frosting; cut through frosting with a knife to swirl the jam.
Refrigerated cookie dough carries the structural weight of this entire dessert, requiring proper softening at room temperature for five to ten minutes before pressing into a thirteen-by-nine-inch pan. Skipping this crucial rest leads to uneven thickness and tearing during distribution. When baking at three hundred seventy-five degrees Fahrenheit, watch closely for the fifteen to eighteen minute mark, pulling the pan when the edges feel firm and show a light brown coloring. Undercooking results in a gummy base that collapses under the heavy toppings, while overcooking yields a dry, crumbly bite. Combining commercial buttercream frosting with creamy peanut butter demands an electric mixer to achieve a completely smooth emulsion before spreading. Drop the raspberry jam or grape jelly by small teaspoonfuls across the surface, then drag a knife tip through the layers to create a marbled effect without dissolving the preserves entirely into the fat. Store finished bars in an airtight container at room temperature for up to three days, or refrigerate if preferred firmer.
