Peanut Butter and Pepper Jelly Bars

Ingredients

  • 1 cup creamy peanut butter, divided
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup salted cocktail peanuts, chopped and divided
  • 1/2 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 (10.5-ounce) jar red pepper jelly (we used Braswell’s Red Pepper Jelly)

Directions

  1.  Preheat your oven to 350 degrees. Take an 8-inch square baking pan and line it with either parchment paper or foil, making sure to have excess hanging over the sides of the pan (we used parchment paper). Spray the parchment paper (or foil) with baking spray with flour (we used Baker’s Joy baking spray with flour).
  2. Take a large mixing bowl and add to it 3/4 cup of the peanut butter and the unsalted butter. Take a hand mixer set to medium speed and beat the two together until they look creamy. Beat in the egg and vanilla just until combined.
  3. Take a medium-sized bowl out and whisk the following ingredients together: flour, brown sugar, 1/2 cup peanuts, oats, baking powder, and the salt. Slowly add the flour mixture into the peanut butter mixture, stirring until combined (the dough will be thick). Take 1 cup of the dough and leave it off to the side for now. Take the remaining dough in the bowl and press it into the bottom of the prepared pan. Spread the jelly evenly over the dough. Take the remaining peanut butter and drop it by the teaspoonful over the jelly (we wanted to have an even amount of peanut butter across the jelly so we used two extra teaspoons to achieve that). Take that cup of dough and crumble it over the peanut butter and jelly. Take the remaining cocktail peanuts and spread them out over the top. Place the pan in the oven for 30 minutes or until the dough looks golden brown. Pull it out and place the pan on a wire rack so it can cool down, leaving it there for about 6 hours. Using the excess parchment (or foil) you had hanging over the sides as handles, pull the whole thing out and cut the dessert into bars.

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As soon as we took a bite of this we knew this was going to be a favorite of ours ! It tastes like a peanut butter and jelly sandwich (you know, minus the bread) on top of a soft, chewy peanut butter cookie. You do get a crunch from the peanuts and while we didn’t get any heat from the pepper jelly, we still enjoyed eating this regardless !  These bars are crumbly so you’re going to want something underneath them as you eat so you can catch the crumbs. You will want to eat every last crumb of this, it tastes that freaking good !

We found this recipe in Taste Of The South. We weren’t paid in any form to promote Braswell, Baker’s Joy, or Taste Of The South.

Take care everybody !

Peanut Butter Rudolph Reindeer Cookies

These cookies are perfect for Christmas ! It’s a great cookie to make with your kids as well.

Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup peanut butter (we used smooth peanut butter)
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 48 large red M&M candies
  • 96 miniature semisweet chocolate chips
  • Pretzels, broken into 96 1-inch pieces

Directions

  1. Preheat the oven to 375 degrees F. Line a cookie sheet with aluminum foil and grease it (we used cooking spray). Leave the sheet off to the side for now.
  2. In a large mixing bowl, beat the butter, peanut butter, granulated sugar and brown sugar together with an electric mixer set to medium speed for 2 minutes. Add the egg and vanilla to the mixing bowl, beating them into the mix just long enough for them to be combined. Gradually mix in as much of the flour, baking soda, and salt in as you can using the mixer, using a spoon eventually to mix the rest in.
  3. Shape the dough into 1-inch balls, placing each ball 1-inch apart on the prepared sheet. Stick the first batch in the oven for 8 to 10 minutes or until the cookies are just set and the bottoms look golden. To decorate the cookies, place one M&M in the center for the nose, use 2 of the chocolate chips for eyes and 2 pretzel pieces on top for antlers. Place the cookies on a wire rack to finish cooling off.
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We would’ve said this was an easy cookie to make if it weren’t for the antlers ! It was so hard to create the same look for the antlers as they had in the picture. The closest we could get to recreating it was using kitchen scissors. Eventually we embraced the antlers not looking the same and just thought of each cookie as being one of a kind. The cookies are actually delicious even without any of the toppings !

We got this recipe from a recipe.com magazine.

We weren’t paid in any way to mention recipe.com or M&Ms.

Take care everybody !