Best Pbj Bars Recipes
PBJ CRUNCH BARS
If you are a fan of peanut butter and jelly, you will love these bars. I get a lot of requests for the recipe. I use smooth peanut butter, but crunchy can be substituted.
Provided by 2WANNA
Categories Desserts Cookies Bar Cookie Recipes
Time 1h25m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Stir the oats, flour, white sugar, brown sugar, graham cracker crumbs, and cinnamon in the bowl of a stand mixer. Using the whisk attachment, cut the butter into the mixture until crumbly. Press about half of the mixture into the bottom of an ungreased 9x13-inch baking dish. Spread the peanut butter over the oat mixture. Stir the jelly to make it spreadable and swirl into the peanut butter. Sprinkle the remaining oat mixture over the peanut butter and jelly layer; gently pat until it sticks together.
- Bake in the preheated oven until golden brown, 25 to 35 minutes. Allow to cool completely before cutting into bars.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 35.1 g, Cholesterol 24.4 mg, Fat 16.3 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 7.3 g, Sodium 130.7 mg, Sugar 21.4 g
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
NEECIE'S PBJ BARS
I came up with this recipe when my children were small. It's a healthy snack to pack for lunch or anytime. Even my pickiest eater loves them.
Provided by D. Thibodeau
Categories Desserts Cookies Bar Cookie Recipes
Yield 12
Number Of Ingredients 16
Steps:
- Beat 1/2 cup butter or margarine until smooth. Add 1/4 cup white sugar and 1/2 cup brown sugar and beat well. Add egg, milk, peanut butter and vanilla and beat well. Stir in 1 cup flour, 1 cup oats, and 1/2 teaspoon baking soda.
- Spread in a greased 13 x 9 inch pan. Spread preserves all over top. Sprinkle with crumb topping.
- To Make Topping: Mix together 1/2 cup flour, 1/2 cup quick oats, 1/4 cup brown sugar, 1/8 teaspoon baking soda, and 3 tablespoons softened butter or margarine until crumbly. Sprinkle over the top of the preserves.
- Bake at 350 degrees F (175 degrees C) for 18 - 20 minutes.
Nutrition Facts : Calories 421 calories, Carbohydrate 61.6 g, Cholesterol 43.9 mg, Fat 17.3 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 8.1 g, Sodium 213.1 mg, Sugar 35 g
PBJ THUMBPRINT BARS
Halfway between a cookie and a blondie, these peanut butter and jelly bars are delightfully chewy. They're salty-sweet with pockets of raspberry jam.
Provided by Edd Kimber
Yield Makes 12-16
Number Of Ingredients 13
Steps:
- Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.
- Place the flour, baking powder and salt in a large bowl and whisk together.
- Place the butter, sugars and peanut butter in a separate large bowl and beat with an electric mixer for about 5 minutes, until light and fluffy. Add the vanilla and beat briefly to combine. Add the eggs one at a time, beating until each is fully incorporated before adding the next. Add the flour mixture and beat on a low speed until evenly combined.
- Scrape the batter into the prepared tin and spread evenly. Using a small spoon, or the handle of a wooden spoon, make lots of little holes over the surface of the dough, then fill them with jam. Sprinkle over the chopped peanuts, trying to avoid the jam.
- Bake for about 35 minutes, or until set and firm around the edges. Set aside to cool completely in the tin. Use the parchment paper to carefully lift the bars from the tin, then use a sharp knife to cut into pieces.
- For the topping, mix together the white chocolate and peanut butter and drizzle over the bars, using a spoon or a piping bag.
- Stored in a sealed container, these will keep for 3-4 days.
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