I found this recipe in a magazine a few months ago and have had it stored away for back to school time. I just thought the idea was too cute not to share with all of you! What kid doesn’t love PB& J? What a fun treat to add to the lunch box, or for an after school snack.
I marched in the kitchen fully prepared to make 1 pan of PB&J Bars, and then I got the look. The look from a 5 year old boy that could melt an iceberg.
Son: Are they going to be Gluten Free??
Me: ~THUD~ Well, no sweetie.
Son: Oh, You can’t make them gluten free?
Me: Well, I guess I could. I could make some gluten free and some regular.
Son: Thanks mom…no nuts on mine, OK?!
Me: OOOO K ~sigh~
So, I am a sucker for a cute little boy. Instead of making one huge 13×9 pan of PB&J Bars, I am now the proud owner of 2 huge 13×9 pans of PB&J bars. I am at least being good and only took one bite of each for taste test purposes.
And by the looks of the smiling jelly covered faces starring back at me right now, I don’t think they will have a problem finishing them off without my help.
If you are interested, I now am the proud owner of the original, and GFCF (Gluten Free Dairy Free) Versions of this recipe. Both, by the way, are awesome! I am not a big fan of PB&J sandwiches but these cookie bars are really good!
PB&J Cookie Bars
- 1 ¼ Cup all-purpose flour
- ¼ tsp. baking powder
- 1/8 tsp. salt
- 6 tbsps. (3/4 stick) unsalted butter (or margarine), softened
- ½ cup sugar
- 1 egg
- 1 cup creamy peanut butter
- ½ tsp. vanilla
- 1 cup seedless jam (any flavor)
- 2/3 cup salted peanuts, chopped
Heat the oven to 350 degrees.
Place aluminum foil in the bottom and overhanging sides of a 9x13x2 baking dish; set aside.
Spread dough into prepared pan. It will be thick and you will need to use your hands to work it into the pan. Bake at 350 degree for 20 minutes.
If you can have peanuts or don’t like peanuts, you could substitute Almond butter, or any other type of nut butter on the market.
If you are looking for more Dessert Recipes, I have you covered.