Desserts

Peanut Butter and Jelly Bars

62
24
For the Pastry Dough:
1½ cups all-purpose flour
¼ cup granulated sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into ½-inch cubes
1 egg

For the Peanut Butter Filling:
1 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup chunky peanut butter
1¾ cups powdered sugar
½ teaspoon vanilla extract

For the Crumb Topping:
¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
1/3 cup dark brown sugar
2/3 cup traditional rolled oats
6 tablespoons cold unsalted butter, cut into ½-inch pieces

For Assembly:
2 cups jelly or preserves
1. Make the Pastry Dough: Butter the sides and bottom of a glass or light-colored metal 9x13-inch pan. Line the bottom with parchment paper, using enough parchment to hang over the sides of the pans. Put the flour, sugar and salt in a food processor and pulse until combined. Add the butter and pulse until sandy (about 6 to 10 quick pulses). In a small bowl, whisk the egg and pour into the food processor. Pulse just until the dough begins to hold together. 2. Dump the dough mixture into the prepared pan. Using your fingers, press the mixture into the bottom of the pan and up the sides just a little (maybe a half inch). Place the pan in the freezer for 30 minutes. 3. Preheat the oven to 375 degrees F. 4. Remove the pan from the freezer, line it with aluminum foil, and fill it three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until the crust is lightly browned. Transfer the pan to a wire rack to cool. 5. Reduce the oven temperature to 325 degrees F. 8. Place the dry mix in the bowl of a standing mixer fitted with the paddle attachment. Add the butter and beat on low speed until loose crumbs form. 9. Assemble the Bars: Spread the jelly in an even layer over the peanut butter filling. Sprinkle on the crumb topping, covering the jelly. 10. Bake the bars for 20 to 25 minutes, rotating the pan halfway through, or until the top is brown. 11. Transfer the pan to a wire rack to cool completely, then cut the bars and serve. 12. The bars can be stored in the refrigerator in an airtight container for up to 2 days
Nutritions

Calories
783

Sodium
179mg
7% DV

Fat
63g
97% DV

Protein
7g
15% DV

Carbs
39g
13% DV

Fiber
3g
12% DV

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