Peanut Butter and Jelly Bars

From: kokeshi doll

On Jun 4, 2009

These turned out a bit soft for me, but I chilled them and both the texture and flavor are better chilled. I used Skippy because that's what the recipe called for, but I normally don't use a hydrogenated, sweetened peanut butter. Many times recipes specify that you shouldn't use a natural peanut butter and I didn't know if that was true of this one, so I didn't want to take a chance with the natural p.b. and maybe ruin the bars. I may try this recipe someday with Laura Scudder's natural peanut butter, which has so much more flavor than Skippy IMHO. These definitely require a big glass of cold milk! I'm taking these to a get together on Sunday and am interested to know how they will be received.

From: Glutton

On Dec 13, 2008

Very tasty. I used strawberry preserves as a filling. The only thing I'd change next time would be to add more sugar to the dough - 2 cups even. But they go great with a glass of milk or a cup of coffee. Thanks Manami, for the wonderful recipe.

From: Andrea Christine

On Sep 27, 2007

I made this recipe (boy was it rich!) for my family one night after dinner and everybody loved it! Including myself. I used strawberry jam because I wasn't sure what everybody's favorite was. My daddy told me that anytime I wanted to make it, it would be okay with him. I am definately making this again.

From: Ridgely

On Mar 24, 2007

These are perfect and one should throw out any other recipes for peanut butter & jelly bars! Just a note, in Ina Garten's newest cookbook, she gives credit for this recipe to Martha Stewart- a Martha Stewart original.