Thursday, September 27, 2007

PB & Jelly bars

  • 1 tube (16 1/2 oz) refrigerated peanut butter cookie dough
  • 1/2 c. peanut butter chips
  • 1 can buttercream frosting
  • 1/4 c. peanut butter
  • 1/4 c. grape jelly or raspberry jam

Take your dough out of the fridge, set your oven temp for 375. Find something to do for 5-10 minutes while the dough is getting at room temp.
Come back, and get out a 13X9 ungreased pan. Spread the dough on the bottom. This is actually quite a task...and after trial and error I found that a plastic baggie over my hand worked the best to spread it.
Get it spread and pour you chips on top

 Put it in the oven for 15-18 the sides are firm to the touch. Cool on a wire rack.
In a small bowl mix up your frosting and peanut butter

Spread this over the bars


Drop some goobers of jelly on the top

run a knife through them making them swirly

Step back, look at them and remember to
Pace yourself!

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