PEANUT BUTTER AND JELLY BARS
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
- Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
NO-BAKE PEANUT BUTTER OATMEAL BARS
I have to be super careful when cooking for my daughter because of food sensitivities, so I make these no-bake peanut butter oatmeal bars with certified gluten-free oats. Everyone loves these bars when we go to picnics or potlucks, and I know there will be a dessert for my daughter! -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 9 servings.
Number Of Ingredients 3
Steps:
- In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.
Nutrition Facts : Calories 355 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 4g fiber), Protein 10g protein.
PEANUT BUTTER AND JAM (PBJ) OATMEAL PROTEIN BARS
I was created this bar because I was looking for something really yummy yet healthy to eat before I go running early in the morning. I needed something with a bit less sugar and carbs and a bit more protein than usual. This bar is also high in fiber, lignans, and omega 3 fats. I used thick rolled oats, not quick oats because they digest slower (lower GI) and ultimately keep your blood sugar nice and steady and hunger at bay. I also use a reduced sugar jam, you could also try a sugar free jam. I really love PBJ so I used a PBJ bar recipe and totally mixed it up and made it healthy and higher in protein. Not too sweet and so filling! Enjoy!
Provided by TaterBug
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 13x 9 x 2-inch pan.
- Combine flour or low carb baking mix, oats, salt and baking soda. Beat oil together with sugars and beat till fluffy.
- Add egg substitute or 2 eggs, peanut butter, milk and vanilla. Beat well.
- Add dry ingredients to beaten mixture, beating until smooth.
- Spread mixture in pan. Dot with jam or jelly and swirl.
- Bake at 350°F for 25 to 30 minutes. Watch closely!
- Let cool. Cut into bars.
Nutrition Facts : Calories 215.1, Fat 11.4, SaturatedFat 1.9, Cholesterol 0.2, Sodium 177, Carbohydrate 23.5, Fiber 2.9, Sugar 10.4, Protein 6.8
PEANUT BUTTER OATMEAL PROTEIN BARS
Tasty bars that pack a bunch of protein into a tiny yet satisfying bar. Great for recovery from a workout, a quick breakfast or snack, or on a hike. Easy to make gluten-free by using GF oats and oat flour. If you don't have oat flour, try pulverizing 50g of rolled oats in a food processor until they form a coarse flour consistency - works just as well.
Provided by EmmyG37
Categories Oatmeal
Time 10m
Yield 10 bars, 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all dry ingredients together in a small mixing bowl.
- Add all wet ingredients together in a medium-sized microwave-safe bowl.
- Microwave for 30-60seconds.
- Mix the dry ingredients into the wet ingredients. Form a ball with the mixture.
- Spread out into a lined (I used wax paper) 9"x9" baking dish.
- Refrigerate for 2-3 hours until firm.
- Remove with the lining to a cutting board and cut into 10 pieces. Wrap in plastic wrap and store in the fridge for 2 weeks or up to 2-3 months in the freezer.
Nutrition Facts : Calories 145.3, Fat 5.9, SaturatedFat 1.2, Sodium 48.1, Carbohydrate 20.7, Fiber 2.5, Sugar 8, Protein 4.7
PEANUT BUTTER AND JAM BARS
Great swirls of flavor! Here's a frosted bar with a favorite peanut butter and jam combo.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until edges are light golden brown. Cool completely, about 30 minutes.
- In small bowl, stir frosting, milk and peanut butter until well blended. Spread over base. Stir jam; drop by teaspoonfuls over frosting. Swirl jam for a marbled design with tip of knife. Refrigerate 20 minutes or until set. For bars, cut into 9 rows by 4 rows.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 120 mg, Sugar 15 g, TransFat 0 g
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PEANUT BUTTER PROTEIN BARS – WELLPLATED.COM
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- Line an 8x8- or 9x9-inch baking pan with parchment paper, leaving overhang on two sides like handles.
- Place the peanut butter, honey, and coconut oil in a medium heatproof bowl. Set the bowl over a saucepan of water and bring the water to a simmer over medium to medium-high heat. (Do not let the water boil, and make sure the water does not touch the bottom of the mixing bowl.) Stir and heat until the mixture is smoothly combined. Remove the bowl from the saucepan and turn off the heat.
- To the bowl with the peanut butter mixture, add the oats, protein powder, flaxseed, cinnamon, and salt. Stir to combine. The mixture will seem very dry at first but will come together as you stir. It won’t be sticky but should hold together when pressed (see recipe notes for more details). If the mixture is still fairly warm, pop the bowl into the refrigerator for a few minutes to let it cool, then stir in the chocolate chips. (Cooling the mixture will prevent the chocolate from melting. Don’t worry if they do melt a little—the bars will still be delicious!) Press evenly into the prepared pan and refrigerate for 1 hour or until firm.
- Lift the bars from the pan using the parchment handles and transfer to a cutting board. Slice into bars of desired size and enjoy.
PEANUT BUTTER AND JELLY OAT BARS RECIPE - LITTLE SPICE JAR
From littlespicejar.com
5/5 (3)Category BarsServings 12Total Time 50 mins
- CRUMBLE: Position a rack in the center of the oven and preheat the oven to 350ºF. Line a 13x9 baking sheet with parchment paper; set aside for now. Combine the peanut butter and the salted butter in a microwave-safe bowl and zap in the microwave in 30-second increments until the mixture melts and mixes. Mix the oats, flour, sugar, coconut (optional,) baking powder, and ground cinnamon together in a large bowl. Pour in the melted butter mixture and stir to combine until you form a sand-like crumb. Press two-thirds of the prepared crumb mixture into the prepared pan. You want to make sure the crust is tightly packed in.
- BAKE: Top with the remaining crumb mixture on top. Bake for 40-45 minutes. Remove from the oven and place on a wire rack for one hour. I usually stick mine in the refrigerator for a few hours after that to cool them down completely before cutting into pieces. If you cut them right away, they’ll still be delicious, just not as neat!
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