Peanut butter and jelly bars
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 40
Complexity: easily
Servings: 40
Nutritional value per serving:
Calories 195, total fat 12 G., saturated fats 4 G., proteins 4 G., carbohydrates 20 G., fiber 1 G., cholesterol 22 mg, sodium 100 mg, sugar 11 G.
Calories 195, total fat 12 G., saturated fats 4 G., proteins 4 G., carbohydrates 20 G., fiber 1 G., cholesterol 22 mg, sodium 100 mg, sugar 11 G.
These bars are a sweeter, more dessert-like, lunchbox-friendly version of the classic American peanut butter and jelly sandwich. They keep much better and longer on the road, and unlike bread, they don't get soggy or crusty.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220g (16 tbsp) salted butter, melted and let cool slightly, plus extra for greasing the pan
- 2 and 1/4 cups premium flour
- 1/4 tsp baking powder
- 0.5 tsp of soda
- 0.5 tsp fine sea salt
- 1 cup finely chopped salted peanuts
- 1 cup firmly packed dark brown sugar
- 0.5 cup granulated sugar
- 1.5 cups crunchy peanut butter
- 2 large eggs, lightly beaten
- 2 tsp vanilla extract
- 1 cup grape jam or preserves with pieces
We recommend
Recipes with similar ingredients: premium flour, eggs, brown sugar, grape jam, Peanut butter, sea salt flakes, Peanut
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Cut a piece of foil measuring 22 x 50 cm. Grease the corners and sides of a 22 x 32 cm (9 x 13 in) baking pan. Line the pan with foil, allowing the edges to hang over each short side.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Stir in 0.5 cups of peanuts.
- Place the melted butter in a large bowl and fold in the sugar using a silicone spatula. Stir vigorously, breaking up any lumps of brown sugar until the mixture is smooth. Using a silicone spatula, fold in the peanut butter until fully incorporated. Add the eggs and vanilla extract. Add the flour and knead until smooth.
- Pour the dough into the prepared pan. Press the dough with the back of a spoon or offset spatula to create small indentations all over the surface, but not all the way to the bottom of the pan. Spoon the jam into the indentations, spreading it evenly over the dough. Run a knife through the jam to gently seal the two layers. Sprinkle with the remaining 1/2 cup chopped peanuts.
- Bake until a toothpick inserted into the jam-free area comes out clean, about 35 minutes. Cool completely on a rack, about 1 hour.
- When the pie has cooled completely, place a lightweight cutting board or wire rack on the baking sheet. Invert and set it on the counter. Carefully remove the pan from the foil. Then, remove the foil from the baking sheet. Place another lightweight cutting board on top and turn the pie right side up. For easier slicing, wrap the pie in plastic wrap and let it sit at room temperature overnight. Cut into 48 1/4-inch squares.
Categories:
Similar recipes
