Quick and easy to prepare, these tasty bar cookies will please anyone who loves the combination of peanut butter and jelly.
For the dough, I chose to use cream cheese instead of butter, which, combined with the peanut butter, created a unique flavor and texture. To make things even more interesting, I used two types of jam, with different colors and flavors. The jam layer was then topped with a bit of crumbled dough, and crushed salted roasted peanuts, which added a nice crispy texture, and light saltiness, that balanced the sweetness beautifully.
Cut into any size you prefer, these bar cookies are perfect for brunch, or as a snack any time of the day. Try them and enjoy.
Notes:
* If you prefer sweeter cookies, use sweetened peanut butter instead of the unsweetened one I used.
Makes: 35 medium size bars
Prep time: 15 minutes
Chilling time: 1 hour
Baking time: 40 minutes
Ingredients:
8 oz (225 grams) Philadelphia cream cheese, soft
1 cup unsweetened smooth peanut butter, soft (see notes)
½ cup powdered sugar
1 cup flour
2-4 Tbs whole milk
¾ cup smooth apricot jam
½ cup smooth four berries jam, or any red jam
½ cup salted roasted peanuts, coarsely crushed
1. Place the cream cheese, peanut butter and powdered sugar in a large bowl. Mix with a hand mixer to combine. Add the flour and knead, adding milk as needed, to create a soft dough. Wrap with wax paper and place in the fridge for 1 hour.
2. Preheat the oven to 350F (175C). Line a 7”x11” (18cm x 28cm) baking pan with baking paper.
3. Press ¾ of the dough over the baking paper. Spread the apricot jam over it, and then add dollops of the red jam on top. Crumble the rest of the dough over and scatter the crushed salted peanuts all over.
4. Bake for 40 minutes, until the top is golden brown. Cool on a rack to room temperature before cutting.
Yummy!!
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Thank you Angela. 🙂
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Yummm, I love peanut butter and jelly! Will add this to my to-try list 🙂 Thanks for sharing the recipe. May I ask how do you keep the leftovers?
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Thank you, I’m glad you liked the recipe.
Leftovers can keep, in an airtight container in a dry place, for up to a week. Another option is freezing (first separated on a try, then in freezer bags) – for up to two months. Hope this helps. 🙂
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Thanks!! I shall try this after my skin gets better, currently I am avoiding peanuts – can’t wait!
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Hope you’ll get better soon and enjoy any food you wish to have. 🙂
If you can have pecans, you can try the somewhat similar recipe for now: https://ronitpenso.wordpress.com/2018/09/16/pecan-and-strawberry-jam-mini-bars/
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Many thanks!! 🙂
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Yum-Yum-Yum I am a peanut butter a jelly freak!!! Thanks you for this recipe!
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Thank you Diane, I’m glad you liked the cookies. They disappeared very quickly! 🙂
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Oh my goodness Ronit! I love this! I will have to make some!
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Thank you Aletta, I’m glad you liked the recipe. I hope you’ll enjoy these tasty cookies. 🙂
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Wow, these look super delicious, I like the crunchy top layer over soft dough.
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Thank you Megala, I’m glad you liked the cookies. The topping indeed added such a nice crunch. 🙂
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I’ve been making my own peanut butter lately. What a great way to use it!
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Thank you Debbie, I’m glad you liked the recipe. I’m sure that the cookies will taste even better with your homemade peanut butter! 🙂
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Never ate a PP&J sandwich but I would love the combo in this bar cookie as there are so many other goodies.
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I didn’t grow up on it, but as I love salty-sweet combinations, I liked it when I tried it, especially when I added salty crunchy peanuts to the mix. 🙂
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These look great. Are there any other dessert recipes I should try from your blog?
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Thank you, I’m glad you liked the recipe.
You can use the Search button to look for other dessert recipes, according to your taste. 🙂
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Great recipe Ronit and I love the idea of using cream cheese in place of butter – certainly something to try in other recipes too!
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Thank you Laura, I’m glad you liked the recipe. The cream cheese worked very well here. I will indeed try it with other recipes as well. 🙂
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wow! well I’m printing this recipe, and I can’t tell you how few sweet recipes I’ve printed from blogs over the years. Very few! These bars are fun, and I love that they’re not overly sweet. Who wouldn’t like peanut butter and jelly?!!
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Thank you Mimi, I’m glad you liked the recipe. I too love the combination of peanut butter and jelly, but indeed it can be too sweet. Using unsweetened peanut butter, along with salted peanuts on top, turned out perfect for me. I hope you’ll enjoy it too. 🙂
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These bar cookies look yummy. I often make bar cookies.They are so easy to make and versatile. They are perfect for picnics, pot lunch dinners, luncheons, snacks, etc.
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Thank you Sheryl, I’m glad you liked the cookies. You’re so right about bar cookies. They’re so easy to make and so versatile and loved by all. 🙂
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Your cookie bars look so good. It’s like a peanut and jelly sandwich with peanut cookies and the added crunch of the roasted nuts. Pure yum!
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Thank you Ron, I’m glad you liked the cookies. They are indeed an upgraded version of pb&j sandwich. The slight salty crunch on top is my favorite part. 🙂
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Looks yum! I love peanut butter..
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Thank you, I’m glad to know. 🙂
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Looks like a great dessert bar! Yum.
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Thank you Joanne! 🙂
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Reblogged this on Crackling Pork Rinds.
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