Recipe: PB&J Bar Cookies
I love peanut butter and jelly. It's one of the world's best pairings. So, here it is in a bar cookie!Preheat oven to 350. Line 9" square baking pan with enough foil to overhang sides by 2", coat with cooking spray. In large bowl, mix
1 PACKAGE (17.5 OZ) OATMEAL COOKIE MIX
1/2 CUP BUTTER (ROOM TEMPERATURE)
1 EGG
1/2 CUP CREAMY PEANUT BUTTER
1 TBS. WATER
until large crumbs form. Reserve 1 1/2 cups crumbs. Press remainder into pan. Spread 2/3 cup LOW-SUGAR RASPBERRY PRESERVES over crust. Mix 1/3 CUP LIGHTLY SALTED COCKTAIL PEANUTS, COARSELY CHOPPED into reserved crumbs. Sprinkle over preserves. Bake 30 minutes or until golden. Cool in pan on rack. Makes 16 bars.
1 PACKAGE (17.5 OZ) OATMEAL COOKIE MIX
1/2 CUP BUTTER (ROOM TEMPERATURE)
1 EGG
1/2 CUP CREAMY PEANUT BUTTER
1 TBS. WATER
until large crumbs form. Reserve 1 1/2 cups crumbs. Press remainder into pan. Spread 2/3 cup LOW-SUGAR RASPBERRY PRESERVES over crust. Mix 1/3 CUP LIGHTLY SALTED COCKTAIL PEANUTS, COARSELY CHOPPED into reserved crumbs. Sprinkle over preserves. Bake 30 minutes or until golden. Cool in pan on rack. Makes 16 bars.
Labels: Recipes
posted by Kate Willoughby at 9/16/2008
2 Comments:
My oldest is currently on a PB&J sandwich kick so I'll have to make these for him! Thanks for the recipe! And hey, thanks for letting me use your wonderful blogging topics - one is posted today.
*hurrying over to Robin's blog*
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