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Peanut Butter and Jelly Bars

February 19, 2012

I like things that make me feel like a kid: walking on curbs while balancing, doodling and PBJ. These PBJ Bars scream childhood and will be devoured pretty quick.

Word of advice, they taste better the next day. They tend to fall apart the day you bake them. I know… I know… it’s hard to resist when your house smells like baked peanut butter deliciousness.

Normally I resist the stuff I bake, these were hard. I also eat jars of PB in one sitting. But back to the recipe; while spreading the jelly on, instructions tell you to freeze the other half of the dough so that is crumbles on the top.

I’m not entirely sure this really made much of a difference. The peanuts were scattered on top of this so you don’t get the whole ‘crumbly’ look after baking, it looks more peanuty.

Last note, I’d add more jelly next time. I was afraid of it becoming too leaky. But if you give it time to firm up overnight, this won’t be an issue. If you eat it right out of the oven, you will have a mess.

Happy President’s Day! Happy Fat Tuesday! Happy February! Happy whatever it is you plan to celebrate this week!

2 Comments leave one →
  1. March 13, 2012 7:41 am

    My son sent me this in hopes I could modify this repice to use. The cake sounds great. I have questions I need to ask.I am celiac and have an egg allergy. I have modified homemade chocolate cake, old fashion molasses crumb cake repices to be gluten free and egg free and they turned out great. But I don’t know how to modify a bean cake. I don’t know if the eggs or used for moisture,extra leavening(since it doesn t have xantham gum in it), or moisture. Or a combinations of all three. Any suggestions?It sounds like a very healthy,easy repice to make and I am emmensely interested in trying it.would a combinations of egg replacement repices work?And increasing the leavening ingredients,and adding xantham gum. It is very tricky with that many eggs in it.Please e-mail me. You can also post this, in hopes it helps anothers that have both allergies.Thank you very much.

    • March 18, 2012 7:26 pm

      As much as I hate to suggest it, you can use oil. There are a lot of brownie/cake recipes that are eggless and either use an egg substitute or just end up a little bit fudgier. I would give that a shot. Let me know how it turns out.

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