Peanut Butter and Jelly bars

Spring Break's over - at least here in Nevada - but it doesn't stop the kids' cravings for good stuff to eat. Then again, maybe we should say all kids large and small! Here is a great recipe found by browsing (I sure do love the internet sometimes):

PBJ Bars - Totally Yum!

Peanut Butter and Jelly Bars

• Ingredients

1 white cake mix
2 eggs
1/3 cup canola oil
1/2 cup crunchy peanut butter (or creamy)
1/2 cup grape jelly (or other flavor)
1 cup peanut butter chips

Instructions

1. Preheat oven to 350°F.
2. Mix together cake mix, eggs, oil and peanut butter.
3. Set aside 1/2 cup of the mixture.
4. Press remaining mixture into a parchment lined, greased 8x8" square pan.
5. Spread jelly over the crust in pan.
6. Mix the 1/2 cup of cookie mixture with the peanut butter chips until large crumbles appear.
7. Sprinkle the crumbles evenly over the crust in the pan.
8. Bake at 350°F for 20-25 minutes.

Easy Peasy Peanut Butter Bars

This bar features one of my all-time favorite ingredients: natural chunky peanut butter! With just 3 ingredients (and vanilla), you can't beat it for simplicity. And if you decide to add a thin layer of chocolate topping (or a drizzle of chocolate syrup like I did while it was still cooling) you get the combo of a peanut butter cookie bar and the flavor combination of a peanut butter cup. Very yummy!

Taste, texture and deliciousness

Ingredients

• 1/2 c granulated sugar  
• 1 egg
• 1 c chunky peanut butter
• 1 tsp vanilla extract     

Preparation

1. Preheat oven to 350 degrees. Spray and 8x8x2 pan with non-stick cooking spray. Set aside
2. In small mixing bowl, combine sugar and eggs and, using an electric mixer, beat until light and fluffy
3. Add peanut butter and vanilla, beating until thoroughly combined [it will be thick].
4. Spread evenly in prepared pan, pressing down slightly to make smooth and even.
5. Bake in oven until the top is lightly golden, approximately 20 minutes.
6. Remove pan to wire rack; cool 5 minutes and run a knife around the edges to loosen.
7. Invert pan onto rack to remove mixture. Let cool completely. If desired, spread lightly or drizzle with chocolate topping/syrup.
8. Let cool completely. Cut into sixteen 2-inch squares; wrap each square individually in plastic wrap and store in refrigerator.

               
This recipe is adapted from a Weight Watcher cookbook, so you get flavor plus reduced calories. Cut it into 16 squares and enjoy 1 square as a treat. Total calories: 123 calories; 5 g protein; 9g carbohydrate; 106 mg sodium; 17 mg cholesterol. Each piece (old program)  has  1 Fat Exchange; 1 Protein Exchange; 35 cal. Optional Exchange (with chocolate on top).