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| PBJ Crunch Bars |
"If you're a fan of peanut butter and jelly, you'll love these bars. I get a whole lot of requests for the recipe. I use easy peanut butter, but crunchy can be substituted."
Ingredients :
- 2 1/four cups oats
- 2 1/4 cups all-cause flour
- 3/4 cup white sugar
- 1 cup brown sugar
- 1/4 cup graham cracker crumbs
- 1/4 teaspoon floor cinnamon
- three sticks bloodless butter, thinly sliced
- 1 half cups heat peanut butter
- 1 1/2 cups grape jelly
Instructions :
| Prep : 15M | Cook : 30M | Ready in : 1H25M |
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- Preheat an oven to 375 levels F (190 levels C).
- Stir the oats, flour, white sugar, brown sugar, graham cracker crumbs, and cinnamon within the bowl of a stand mixer. Using the whisk attachment, reduce the butter into the aggregate till crumbly. Press about half of of the combination into the bottom of an ungreased 9x13-inch baking dish. Spread the peanut butter over the oat aggregate. Stir the jelly to make it spreadable and swirl into the peanut butter. Sprinkle the remaining oat aggregate over the peanut butter and jelly layer; gently pat until it sticks collectively.
- Bake in the preheated oven until golden brown, 25 to 35 minutes. Allow to cool absolutely before reducing into bars.
Notes :
- Reynolds® Aluminum foil can be used to maintain meals moist, cook dinner it lightly, and make smooth-up less difficult.
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