PB&J Cookie Bars: 17 Days to Christmas 2020

Happy 17 days until Christmas!! Today I’m sharing a recipe for something I baked for the very first time. PB&J Cookie Bars!

I gotta say, I’m pleasantly surprised how good they came out. The recipe called for peanut butter chips to be on the top, but since I didn’t have any (and we’re under quarintine) I decided to try caramel and chocolate chips to see what tastes best. I’m not huge on caramel, so I was surprised that I liked it better than the chocolate chips. I’m sure the peanut butter chips taste even better.

I decided to have my dessert with Akbar black tea flavored with grape (except I didn’t taste the grape) in my Royal Bavarian tea cup. Black tea was good paired with the PB&J Cookie Bars and I’m sure green tea would be good too.

PB&J Cookie Bars:

1 package (about 15 oz) yellow cake mix

1 cup peanut butter

1/2 cup vegetable or canola oil

2 eggs

1 cup strawberry jam, warmed until softened/spreadable

1 cup peanut butter chips

1. Preheat oven to 350 degrees. Line 15×10 inch jelly roll pan with foil (whoops I forgot this step… That explains why it got stuck to the pan 😂); spray foil with nonstick cooking spray.

2. Combine cake mix, peanut butter, oil and eggs in large bowl; beat with electric mixer at medium speed 2 minutes or until well blended. With damp hands, press mixture into prepared pan.

3. Bake 20 minutes; cool 5 minutes on wire rack. Spread jam evenly over cookie crust; sprinkle with peanut butter chips.

4. Bake 10 minutes or until edges are browned. Cool completely in pan in wire rack.

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