RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4843
View Recipe |
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Recipe Name: |
Peanut Butter and Jelly Bars - Copy - Copy - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Dessert |
Used in Baskets: |
No |
Base: |
Grains/Nuts |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
36 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
36 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.19
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
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Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 0.67 Cup peanuts, roasted roughly chopped
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Directions:
Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 ½-by-2-inch pieces. |
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Nutrition per Serving: |
Calories: |
267 |
Total Carbs: |
27.1 |
Net Carbs: |
0.0 |
Cholesterol: |
11.7 |
Fat: |
14.4 |
Protein: |
5.86 |
Fiber: |
1.49 |
Sodium: |
204.04 |
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