PBJ Bars
- 128 each NUTTER BUTTER Peanut Butter Sandwich Cookies, finely crushed
- 1 qt. butter, softened
- 2 qt. oats
- 3 cups brown sugar
- 2 Tbsp. CALUMET Baking Powder
- 1-1/2 qt. grape or strawberry jelly
- 1 cup cornstarch
- 2-2/3 cups PLANTERS COCKTAIL Peanuts, coarsely chopped
- Place crushed cookies, butter, oats, sugar and baking powder in bowl of electric mixer fitted with paddle attachment.
- Beat on low speed until crumbly.
- Press 3 lb.
- of the crumb mixture (or 1-1/2 lb.
- of the crumb mixture for trial recipe) firmly onto bottom of each of 2 (2-inch deep) full-size hotel pans (or one half hotel pan for trial recipe).
- Reserve remaining crumb mixture.
- Bake in 300F-convection oven for 15 minutes.
- Mix jelly and cornstarch.
- Spread 3 cups of the jelly mixture (or 1-1/2 cups for the trial recipe) evenly onto each warm crust; sprinkle with 1-1/3 cups (8 oz.)
- of the peanuts (or 2/3 cup 4 oz.
- for the trial recipe).
- Top with the reserved crumb mixture.
- Bake an additional 15 minutes or until golden brown.
- Cool completely.
- Cut into 48 bars to serve.
- (Or, cut into 12 bars for trial recipe.)
sandwich cookies, butter, oats, brown sugar, baking powder, grape, cornstarch, peanuts
Taken from www.kraftrecipes.com/recipes/pbj-bars-97546.aspx (may not work)