Peanut Butter & Jelly Bars

Peanut Butter & Jelly Bars could be just the lacto ovo vegetarian recipe you've been looking for. This hor d'oeuvre has 160 calories, 3g of protein, and 7g of fat per serving. This recipe serves 16 and costs 24 cents per serving. It is brought to you by Bakerita. A mixture of egg, vanillan extract, light brown sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. 970 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 19%, this dish is not so excellent. Similar recipes include Peanut Butter and Jelly Bars, Peanut Butter And Jelly Bars, and Peanut Butter 'n' Jelly Bars.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.Melt butter in a large microwaveable bowl in the microwave. Add peanut butter and brown sugar and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour and stir until just combined, taking care not to over-mix. Fold in the strawberries. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife. Dollop the strawberry preserves over the top in tablespoon drops and swirl into the batter.Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months

 

Step by step:

1. Preheat oven to 350F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.Melt butter in a large microwaveable bowl in the microwave.

2. Add peanut butter and brown sugar and whisk to combine.

3. Add the egg, vanilla, and whisk to combine.

4. Add the flour and stir until just combined, taking care not to over-mix. Fold in the strawberries.

5. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife. Dollop the strawberry preserves over the top in tablespoon drops and swirl into the batter.

6. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months

Nutrition Information:

covered percent of daily need