A classic combination of peanut putter and jelly. Grape jelly in a sandwich between peanut butter cookie and peanut butter chips.
INGREDIENTS (for 1 servings):
- 1 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 3/4 teaspoon baking powder
- 1/2 cup butter, chilled
- 1 egg, beaten
- 3/4 cup grape jelly
- 1 (10 ounce) package REESE'S® Peanut Butter Chips
Heat oven to 375 F. Grease 9-inch square baking pan.
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.
Reserve half of mixture; press remaining mixture onto bottom of prepared pan. Stir jelly slightly; spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Stir remaining 2/3 cup chips into reserved crumb mixture; sprinkle over top.
Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 16 bars.
High Altitude Directions: Increase flour to 1-1/2 cups plus 1 tablespoon. Add 1 tablespoon water with egg. Do not change baking time or temperature.