Peanut Butter Jelly Time Bars
Peanut Butter Jelly Time….Peanut Butter Jelly Time….Peanut Butter Jelly Time……
Okay – so if you don’t have small kids, you won’t get the gist of the title…but watch Tricia’s kiddos cutting a rug in the video and you will get a taste of what we are talking about! 4 of my 5 kids have gone through phases lately where they sing this song constantly. I am not sure where they heard it in the first place, and although it has a catchy tune, and a repeating chorus, I do NOT like it stuck in my head ALL.DAY.LONG.
Regardless of my dislike for the song, my kids do love the PB & J combo, and this after school snack was an instant success, and of course caused them to immediately break out in song….Peanut Butter Jelly Time!!
- 8 Tbsp butter, at room temperature
- 1 egg, at room temperature
- .75 cup sugar
- .5 tsp vanilla extract
- 1 cup creamy peanut butter
- 1.5 cups flour
- .5 tsp baking powder
- .5 tsp salt
- 1.5 cups strawberry preserves
- .66 cups peanut butter chips
Preheat oven to 350F. Grease a 9X13 glass baking pan. Using a mixer at medium speed, cream butter and sugar together. Reduce to a lower speed and slowly add egg, vanilla and peanut butter, beat until combined. In a separate bowl, sift flour, baking powder and salt. On low speed, slowly add flour mixture to peanut butter mixture just until combined. Set aside 1/2 cup of dough. Using a flexible spatula, spread the dough into the pan in an even layer. Spread preserves on top of dough. Crumble reserved dough over preserves and sprinkle with peanut butter chips. Bake until golden and bubbly, apx 35-40 minutes. Cool on a wire rack and cut into bars. Note – these bars are a tad messy. I found that if I stuck them in the fridge for a bit to let the jelly solidify they were a little less messy.
After cooled completely and cut into bars, place on cookie sheet and flash freeze. Transfer to gallon size freezer storage bags. TO SERVE: Remove desired amount of bars, and thaw on countertop.
Servings: 18-24 bars depending on size
**conversion chart image provided by Erik Spiekermann