Sunday, December 18, 2016

Day # 10 of the 12 Days of Christmas Cookies--Famous Duos

Bacon and eggs. Milk and cookies. Spaghetti and meatballs. Sonny and Cher. My favorite duo? Peanut butter and jelly. It's a perfect marriage--salty and sweet, crunchy and creamy (I prefer chunky peanut butter), a little protein, a bit of fiber, and some carbohydrates. 

The March 2011 issue of Bon Appetit contains an article written by pastry chef Lauren Chattman--"Pantry Raid". Ms. Chattman gives us six amazing desserts you should be able to whip up without a trip to the grocery store. All of them sound amazing. But today I'm craving PB & J.

Mmmm, peanut butter!


Peanut Butter and Jelly Bars


Ingredients

  • Nonstick vegetable oil spray
  • 1 1/2 cups unbleached all purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 cup smooth peanut butter
  • 3/4 cup (packed) golden brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup grape jelly or other jelly or jam
  • 2/3 cup coarsely chopped salted dry-roasted peanuts

Preparation

  • Preheat oven to 350°F. Line an 8x8x2-inch metal baking pan with heavy-duty foil, leaving a 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray.
  • Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over.
  • Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.

  • Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.

By the way, if baking is not your thing 
and you enjoy cooking
please visit my page hubpages.com/@carbdiva 


(Carb Diva is my alter-ego and super hero persona)

2 comments:

  1. If the peanut butter is Jiff then I'm all over this....I do have my standards, after all. :)

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    Replies
    1. Bill, I'm more of a Skippy kind of gal (don't hold it against me), but please no "natural" PB and certainly not Peter Pan. Thanks for stopping by this morning.

      Now get busy--feed those animals, and bake some cookies for Bev.

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