Recipes Club
Beurre d'arachides et Arachides ::: Peanut Butter Chips and Jelly Bars

Source : Hershey's
ingredients
  • 1-1/2 cups (375 mL) all purpose flour
  • 1/2 cup (125 mL) sugar
  • 3/4 teaspoon (4 mL) baking powder
  • 1/2 cup (125 mL) cold butter or margarine
  • 1 egg, beaten
  • 3/4 cups (175 mL) grape jelly
  • 1 package (300g) (500 mL) CHIPITS REESE® Peanut Butter Baking Chips, divided
Preparation
  1. Heat oven to 375°F (190°C). Grease 9-inch square baking pan.
  2. Stir together flour, sugar and baking powder; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in beaten egg until blended.
  3. Reserve half of mixture; press remaining mixture onto bottom of prepared pan.
  4. Stir jelly slightly; spread evenly over crust. Sprinkle 1 cup CHIPITS peanut butter chips over jelly. Stir remaining chips into reserved crumb mixture; sprinkle over top.
  5. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars
Comment