SUNNY'S EASY PB&J SWIRL BARS
Provided by Sunny Anderson
Categories dessert
Time 2h55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside.
- In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour.
- Preheat the oven to 350 degrees F.
- Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer.
- Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls.
- Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing.
PEANUT BUTTER AND JELLY BARS
Oaty peanut butter clusters floating in a pool of sweet strawberry jam make these bars a memorable treat.
Provided by Tricia
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Set aside an 8x8-inch square baking pan (ungreased).
- In a large mixing bowl beat together the butter and peanut butter until creamy. Add the brown sugar and beat on medium speed until blended. Add the egg and vanilla and mix until blended.
- In a medium bowl combine the flour, oats, baking soda and salt. Add the flour mixture to the butter mixture and blend on low speed until all the dry ingredients are incorporated. Scrape down the sides and bottom of the bowl and blend one more time until a crumbly dough forms.
- Press a little more than ¾ of the oat mixture into the bottom of the ungreased prepared pan (don't press too hard!). Spread the jam on top taking care not to leave more in the center; spread the jam evenly. Crumble the remaining oat mixture on top in clumps. Gently press down on the topping to make it more even. Bake at 350°F for 25 - 30 minutes or until the top is light golden brown. Cool completely before cutting into bars.
- Store in an airtight container at room temperature or refrigerate for longer storage.
Nutrition Facts : Calories 280 kcal, Carbohydrate 43 g, Protein 5 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 25 mg, Sodium 160 mg, Fiber 2 g, Sugar 25 g, UnsaturatedFat 6 g, ServingSize 1 serving
LAYERED PUDDING DESSERT
This is an awesome dessert.My Daughter makes it all year. It is so easy to make it to suit your tastes.
Provided by out of here
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter, flour, and pecans.
- Press into 13x9 inch pan and bake at 350 degrees for 20 minutes. Cool.
- Blend cream cheese, powdered sugar, and 1 cup Cool Whip.
- Spread over cooled crust.
- Blend instant puddings with milk until thick. Spread over cream cheese filling.
- Top with remaining Cool Whip and chill well.
- ***You can use whatever flavor instant pudding you like.
Nutrition Facts : Calories 419.6, Fat 32, SaturatedFat 18.8, Cholesterol 46.8, Sodium 140.1, Carbohydrate 30.3, Fiber 1.1, Sugar 18.9, Protein 5.2
LAYERED PB&J DESSERT
Pound cake, pudding mix and creamy whipped topping turn a favorite lunchbox combination into a glorious peanut butter and jelly layered dessert.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 12 servings.
Number Of Ingredients 6
Steps:
- Spread jelly onto cake slices. Arrange half of the cake slices, jelly-sides up, on bottom of 13x9-inch pan.
- Stir peanut butter in medium bowl with wire whisk until creamy. Gradually add milk, stirring until well blended. Add dry pudding mixes. Beat 2 min. or until well blended.
- Spoon half of the pudding mixture over cake slices in pan; top with layers of the remaining cake slices, jelly-sides up, and remaining pudding mixture. Spread whipped topping over pudding mixture. Cover and refrigerate at least 1 hour before serving. Cut into 12 pieces. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.9659 g, Sugar 0 g, Protein 7 g
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