These peanut butter & jelly bars will thrill kids of all ages!
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1 (15.25- to 16.5-ounce) package yellow cake mix
1/2 cup Land O Lakes® Butter, softened
1/2 cup crunchy peanut butter
1 large Land O Lakes® Egg
1 1/2 cups uncooked quick-cooking oats
1 cup strawberry or grape jam
1/2 cup chopped peanuts
*Substitute 1 cup preserves.
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Butter foil; set aside.
Combine cake mix, butter, peanut butter and egg in bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in oats. Reserve 1 1/2 cups; set aside.
Press remaining oat mixture evenly into prepared pan. Spread jam over oat mixture; crumble reserved oat mixture over jam. Top with chopped peanuts.
Bake 30-35 minutes or until top is golden brown and set. Cool completely. Lift bars from pan using foil ends. Cut into bars.
Explore reviews fromour online community
Love them. They They went very fast at my church's cookie walk. They went even faster at home. They are so easy to put together that even a 5 year-old can do it. So how can the directions be confusing?
I made these bars. I did a slight variation when I found out I had no eggs so instead I used some oil in place of the egg. It came out just fine. I also couldn't decide if I wanted to use grape jelly or strawberry preserve so I split it in half and did both. Kids loved it . Would make it again. I think next time I would try it with chocolate and maybe some processed banana.
I love these bars. They are easy to make. I use strawberry all fruit. Yummmmmm This is a keeper.
This recipe is so good, I have tried several several types of jam and our favorite is Concord grape preserves. SOOOO good! Had NO trouble with the instructions. SO easy!
I made this recipe, doubling it, for a "mini" school reunion I attended over the weekend. I actually used some homemade cranberry jam/honey that I had made some time ago, the tartness of the cranberries made a perfect compliment to the peanut butter. Everyone raved about it and asked for the recipe so they can try it. I intend on making this receipe again and assume, for storing it for a good length of time, I can either refrigerate or freeze it. Thank you for publishing this recipe on your website....Carol W.
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