Prep 15 mins
Cook 35 mins
If you are a peanut butter lover then you will love this! Your favorite jam between layers of delicious peanut butter and chocolate cookie-like dough, use you favorite flavor of jam or jelly for this, I made this once with apricot preserves and once with strawberry both were great! Try not to overbake, the cooking times with the size of pan should be the perfect baking times with oven rack set to the second-lowest rack. Servings is only estimated
- 1 1⁄4 cups flour
- 1⁄2 cup graham cracker crumbs
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, softened
- 1⁄2 cup white sugar
- 1⁄2 cup brown sugar, packed
- 3⁄4 cup creamy peanut butter (can use 1 cup)
- 1 large egg
- 2 teaspoons vanilla
- 1 cup semi-sweet chocolate chips (can use 1-1/2 cups)
- 3⁄4 cup chopped salted peanuts
- 1 1⁄2 cups jam (can use more or less jam, use favorite flavor) or 1 1⁄2 cups jelly (can use more or less jam, use favorite flavor)
- Set oven to 350 degrees (set oven rack to second-lowest position).
- Grease an 11 x 7-inch baking dish.
- In a small bowl mix together flour with graham craker crumbs, baking soda and salt.
- In a another bowl combine butter, white and brown sugar, peanut butter, egg and vanilla; using an electic mixer at low speed mix until completely combined (batter will be thick).
- Mix in chopped nuts and chocolate chips (I use my hands to mix in as the batter is very thick).
- Press just over half of the mixture into the pan.
- Bake for 15 minutes.
- Remove from oven and spoon the jam by heaping teaspoonfuls all over the crust (this will take a few minutes).
- Using you hands crumble the remaining mixture over the top of the jam (it does not have to cover completely).
- Return to oven and bake for another 20 minutes (do not overbake!).
- Cool then cut into bars.
Wow! These are really rich, but good. I used the 1 cup of peanut butter and 1 1/2 cups of chocolate chips. I think that using the lower amounts of those ingredients would make it slightly less rich and overwhelming. I made these for Freezer Tag 2008 and these froze really well. I cut them into bars and then wrapped and placed in a plastic bag. I let them thaw at room temperature for a couple of hours and they were just as good as fresh.