This week for Baked Sunday Mornings, we again delved into a recipe I would have never chosen to make on my own. I don’t like peanut butter and I think the last time I ate peanut butter and jelly was probably when I was in grade school (I didn’t like them then, either).
These bars start with a simple, buttery shortbread that’s topped with a doctored-up peanut butter filling. By doctored up, I mean with sugar. And more butter, lots more butter. That’s topped with jelly – I used marionberry preserves. And the final touch before baking is a (buttery) crumb topping. Most of the bars went to my friends at Klip. Larry really liked them. Me, not so much. It’s peanut butter and jelly – if you like that, you’ll love these.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Peanut Butter & Jelly Bars (Baked Explorations, p. 119)
I liked these bars but I would have loved them more if I would have used strawberry jam! Yours look yummy!
Sheri….your bars look absolutely perfect! I kind of wish I had used the grape jelly this time! These look wonderful! : )
My family loved these more than I did, but I’m definitely adding chocolate next time. But, I’ll be they were really good with marionberry preserves. Have a great week!
Sheri your’s really look jam packed! I only used 1 cup of strawberry jam conserve because I didn’t think my pan could fit much more in it, but it was enough. Love your photo.