We reimagined universally loved PB&J sandwiches as these super-nutty cookie bars dotted with strawberry jelly. Aren't you glad we have a good imagination?
What You Need
Original recipe yields 48 servings
1 pkg. (16.5 oz.) refrigerated sugar cookie dough
1 cup BAKER'S Semi-Sweet Chocolate Chips, divided
1 cup peanut butter chips, divided
1 can (14 oz.) sweetened condensed milk
1 cup PLANTERS Dry Roasted Peanuts
1/4 cup grape jelly, warmed
Add To Shopping List
Let's Make It
Heat oven to 350°F.
Press dough onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 8 min. Remove from oven. Sprinkle half each of the chocolate and peanut butter chips evenly over dough.
Drizzle milk over chocolate and peanut butter chips. Top with remaining chocolate and peanut butter chips, and nuts; press down firmly into cookie dough. Stir jelly; drizzle over nuts.
Bake 30 min. or until golden and edges are firm. Cool in pan on wire rack.
Prepare and bake the bars as directed; cool. Drizzle with the jelly; do not cut. Cover tightly and refrigerate for up to 3 days. Cut into bars when ready to serve.
Prepare using strawberry jelly.
Prepare using low-fat sweetened condensed milk.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.