Food recipes
Peanut Butter and Jelly Bars Recipe
Peanut Butter and Jelly Bars Recipe Ingredients: wheat flour, white, all-purpose, unenriched oats sugars, brown sugars, granulated salt, table leavening agents, baking soda peanut butter, smooth style, without salt bu...
Peanut Butter and Jelly Bars Recipe
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
salt, table
leavening agents, baking soda
peanut butter, smooth style, without salt
butter, without salt
jams and preserves, apricot
Directions:
Heat the oven to 350 degrees F and arrange a rack in the middle.
Coat a 9-by-9-inch metal baking pan with butter, then flour, tapping out any excess flour; set aside.
Place the measured flour, oats, sugars, salt, and baking soda in a large bowl and whisk to combine.
Add the peanut butter and, using your fingers, squeeze the oat mixture and peanut butter together until evenly combined.
Scatter the measured butter pieces over the mixture and, using your fingers, squeeze the peanut butteroat mixture and butter together until evenly combined and no large pieces of butter remain.
Place two-thirds of the mixture into the prepared pan and, using a measuring cup dipped in flour, press it firmly and evenly into the bottom; set the remaining mixture aside.
Bake until the edges start to brown, about 15 minutes.
Remove the pan from the oven to a wire rack.
Dollop the jam over the crust and spread into an even layer, taking care not to disturb the crust.
Crumble the reserved oat mixture into pieces about the size of almonds and evenly sprinkle it over the jam.
Return the pan to the oven and bake until the jam is bubbling and the topping is golden brown, about 20 to 25 minutes more.
Remove the pan to the wire rack and let it cool completely, about 1 1/2 hours.
Cut into 18 (3-by-1-1/2-inch) bars.
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
salt, table
leavening agents, baking soda
peanut butter, smooth style, without salt
butter, without salt
jams and preserves, apricot
Directions:
Heat the oven to 350 degrees F and arrange a rack in the middle.
Coat a 9-by-9-inch metal baking pan with butter, then flour, tapping out any excess flour; set aside.
Place the measured flour, oats, sugars, salt, and baking soda in a large bowl and whisk to combine.
Add the peanut butter and, using your fingers, squeeze the oat mixture and peanut butter together until evenly combined.
Scatter the measured butter pieces over the mixture and, using your fingers, squeeze the peanut butteroat mixture and butter together until evenly combined and no large pieces of butter remain.
Place two-thirds of the mixture into the prepared pan and, using a measuring cup dipped in flour, press it firmly and evenly into the bottom; set the remaining mixture aside.
Bake until the edges start to brown, about 15 minutes.
Remove the pan from the oven to a wire rack.
Dollop the jam over the crust and spread into an even layer, taking care not to disturb the crust.
Crumble the reserved oat mixture into pieces about the size of almonds and evenly sprinkle it over the jam.
Return the pan to the oven and bake until the jam is bubbling and the topping is golden brown, about 20 to 25 minutes more.
Remove the pan to the wire rack and let it cool completely, about 1 1/2 hours.
Cut into 18 (3-by-1-1/2-inch) bars.