Peanut Butter and {boysenberry} Jam Bars
If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Peanut Butter and {boysenberry} Jam Bars might be a recipe you should try. For 40 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 9 servings with 380 calories, 9g of protein, and 7g of fat each. This recipe from The View from Great Island has 55 fans. It works best as a condiment, and is done in roughly 45 minutes. If you have all purpose flour, smooth peanut butter, vanilla, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 66%. If you like this recipe, you might also like recipes such as Peanut Butter and Jam Bars, Peanut Butter and Jam Bars, and Peanut Butter & Jam Bars.
Servings: 9
Ingredients:
3 cups all purpose flour
8 - 9 oz good quality jam (I used wild boysenberry)
1/2 tsp salt
2/3 cup smooth peanut butter (I like Jif)
2/3 cup sugar
1 tsp vanilla
Equipment:
baking paper
measuring cup
baking pan
oven
Cooking instruction summary:
Set the oven to 350FSpray a 9x9 square baking pan with baking spray, and, if you like, line it with a piece of parchment paper with long ends so you can lift out the baked squares for easier cutting.Cream the butter and sugar together, along with the peanut butter, until everything is well combined and creamy. Beat in the salt and vanilla.Gradually mix in the flour until it is completely blended in and the dough is crumbly. Don't over-mix it.Press about 2/3 of the dough onto the bottom of the pan, covering the entire surface, and patting it gently down so it is evenly distributed. I like to use the back of a metal measuring cup to tamp the dough down and lightly flatten it.Spread the jam evenly over the surface of the dough. It's fine if the jam isn't completely covered.Crumble the remaining dough over the top of the jam, using your fingertips to break up the dough into large crumbles.Bake for about 45 minutes, until lightly golden.Let cool slightly before cutting.
Step by step:
1. Set the oven to 350FSpray a 9x9 square baking pan with baking spray, and, if you like, line it with a piece of parchment paper with long ends so you can lift out the baked squares for easier cutting.Cream the butter and sugar together, along with the peanut butter, until everything is well combined and creamy. Beat in the salt and vanilla.Gradually mix in the flour until it is completely blended in and the dough is crumbly. Don't over-mix it.Press about 2/3 of the dough onto the bottom of the pan, covering the entire surface, and patting it gently down so it is evenly distributed. I like to use the back of a metal measuring cup to tamp the dough down and lightly flatten it.
2. Spread the jam evenly over the surface of the dough. It's fine if the jam isn't completely covered.Crumble the remaining dough over the top of the jam, using your fingertips to break up the dough into large crumbles.
3. Bake for about 45 minutes, until lightly golden.
4. Let cool slightly before cutting.
Nutrition Information:
covered percent of daily need
