Peanut Butter and Jam Bars

Peanut Butter and Jam Bars Recipe

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup shortening
• 1/2 cup peanut butter
• 1 egg
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup red raspberry jam
• Vanilla Drizzle — (recipe follows)

VANILLA DRIZZLE

• 2 tablespoons butter or margarine
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 3 teaspoons hot water (3 to 4 teaspoons)

Heat oven to 350º. Beat sugars, shortening, peanut butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.

Reserve 1 cup dough. Press remaining dough in ungreased rectangular pan, 13 × 9 × 2 inches. Spread with jam. Crumble reserved dough and sprinkle over jam; gently press into jam. Bake 20 to 25 minutes or until golden brown. Cool completely. Drizzle with Vanilla Drizzle. Cut into 8 rows by 4 rows.

VANILLA DRIZZLE:

Melt butter in 1-quart saucepan over low heat; remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, 1 teaspoon at a time, until smooth and thin enough to drizzle.

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Ice-Cream Sandwich Cookies

Ice-Cream Sandwich Cookie Recipe

• Peanut Butter Cookies — (see peanut butter cookie recipe)
• 2 cups ice cream (any flavor) — slightly softened
• Assorted candies or chopped dry-roasted
• peanuts, if desired

Prepare and bake Peanut Butter Cookies; cool completely. For each sandwich, press 1 rounded tablespoon ice cream between the bottoms of 2 cookies. Roll edge of sandwich cookie in candies. Place in rectangular pan.

Freeze uncovered about 1 hour or until firm. Wrap each sandwich cookie in plastic wrap. Store in freezer in plastic freezer bag.

Read more cookie recipes on All Cookie Recipes and Cookies with Candy and Peanut Butter Cookies.

Double Peanut Cookies

Double Peanut Cookie Recipe

• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1/2 cup butter or margarine — softened
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 cups chopped unsalted dry-roasted peanuts

Heat oven to 375º. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Read more cookie recipes on All Cookie Recipes and Cookies with Nuts and Peanut Butter Cookies.

No-Bake Peanut Butter Squares

No-Bake Peanut Butter Squares Recipe

• 2 cups powdered sugar
• 1 cup butter or margarine — softened
• 1 cup peanut butter
• 1 teaspoon vanilla
• 2 3/4 cups graham cracker crumbs
• 1 cup chopped peanuts
• 1 (12 ounce) package semisweet chocolate chips (2 cups)
• 1/4 cup peanut butter

Preparation:
Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in graham cracker crumbs and peanuts (mixture will be stiff). Press in pan.

Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth. Spread over bars. Refrigerate about 1 hour or until chocolate is firm. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm.
Store covered in refrigerator.

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Peanut Butter-Brickle Chip Bars

Peanut Butter-Brickle Chip Bars Recipe

• 1 package yellow cake mix
• 1 cup crunchy peanut butter
• 1/2 cup water
• 2 eggs
• 2 (6 ounce) packages almond brickle chips or toffee chips with
• chocolate (2 cups)
• 1 (12 ounce) package semisweet chocolate chips (2 cups)

Heat oven to 350º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Mix cake mix (dry), peanut butter, water and eggs in large bowl with spoon. Stir in almond brickle chips. Spread evenly in pan.

Bake 20 to 25 minutes or until golden brown. Immediately sprinkle chocolate chips over hot bars. Let stand about 5 minutes or until chips are melted; spread evenly. Cool completely. Cut into 10 rows by 6 rows.

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