Pbj Crunch Bars Recipes

PBJ THUMBPRINT BARS

Steps:

• Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.
• Place the flour, baking powder and salt in a large bowl and whisk together.
• Place the butter, sugars and peanut butter in a separate large bowl and beat with an electric mixer for about 5 minutes, until light and fluffy. Add the vanilla and beat briefly to combine. Add the eggs one at a time, beating until each is fully incorporated before adding the next. Add the flour mixture and beat on a low speed until evenly combined.
• Scrape the batter into the prepared tin and spread evenly. Using a small spoon, or the handle of a wooden spoon, make lots of little holes over the surface of the dough, then fill them with jam. Sprinkle over the chopped peanuts, trying to avoid the jam.
• Bake for about 35 minutes, or until set and firm around the edges. Set aside to cool completely in the tin. Use the parchment paper to carefully lift the bars from the tin, then use a sharp knife to cut into pieces.
• For the topping, mix together the white chocolate and peanut butter and drizzle over the bars, using a spoon or a piping bag.
• Stored in a sealed container, these will keep for 3-4 days.

PB&J CRUMBLE BARS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil.
• Beat together butter, peanut butter, and brown sugar in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Add egg and beat until combined. Mix in flour and salt at low speed until a dough forms.
• Reserve 1 cup dough for topping. Press remaining dough evenly in bottom of baking pan. Spread jelly in an even layer on top of dough, then coarsely crumble reserved dough over jelly layer. Bake until top is golden, 30 to 35 minutes. Cool completely in pan on a rack, about 45 minutes, then cut into bars.