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

1. Place crushed cookies, butter, oats, sugar and baking powder in bowl of electric mixer fitted with paddle attachment.
2. Beat on low speed until crumbly.
3. Press 3 lb.
4. of the crumb mixture (or 1-1/2 lb.
5. 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).
6. Reserve remaining crumb mixture.
7. Bake in 300F-convection oven for 15 minutes.
8. Mix jelly and cornstarch.
9. 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.)
10. of the peanuts (or 2/3 cup 4 oz.
11. for the trial recipe).
12. Top with the reserved crumb mixture.
13. Bake an additional 15 minutes or until golden brown.
14. Cool completely.
15. Cut into 48 bars to serve.
16. (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)