Monday, July 16, 2012

Gluten Free PB and J Bars

PB&J Bars
These gluten free PB & J bars are just delicious.  They have all the flavor of a PB & J sandwich in an easy to make cookie bar.  I used strawberry preserves in the recipe today but you can use whatever your favorite jam or jelly flavor happens to be.  These are great to make a day ahead of time then take along to your next cookout or barbecue.  I took a batch to my sister’s over the weekend.  If you’re on a gluten free diet, you already know that it’s always a good idea to bring a gluten free sweet treat to the party so you won’t feel deprived when the coffee and sweets make their appearance.  And if you’re not following a gluten free diet, I've included the regular instructions in the recipe notes.

PB&J Bars
Prep time: 15 min
Cook time:  40 min

Ingredients list

  •          2 ½ cups gluten free Bisquick (see notes for regular instructions)
  •          1 ½ cups creamy peanut butter
  •          ¾ cup softened butter
  •          1 cup sugar
  •          ¾ cup brown sugar, firmly packed
  •          2 eggs
  •          1 tsp vanilla
  •          2 cups of strawberry preserves (or whatever flavor jam or jelly you like)
  •          1 cup salted peanuts, coarsely chopped

Video Tutorial: 


  1. Preheat the oven to 350°F (or 175 °C) and line a 9x13 inch pan with parchment paper sprayed with nonstick spray.
  2. Beat together the peanut butter and butter until they’re smooth.
  3. Add both sugars and vanilla and beat until light and fluffy then add the eggs and continue beating until well blended. 
  4. Beat in gluten free Bisquick until it’s well blended into the dough.    
  5. Press 3/4 of the dough into an even layer onto the bottom of the prepared pan then spread the jam evenly over the dough. 
  6. With the remaining dough, break off tiny pieces and scatter them evenly over the jam layer then sprinkle the chopped peanuts over the surface of the cookie bars. 
  7. Bake for 40 minutes or until golden brown.
  8. Cool completely to room temperature then refrigerate for at least 4 hours to get them really firm before cutting into squares. 

Notes: If you’re not following a gluten free diet you can replace the gluten free Bisquick in the recipe with (2 ½ cups flour, 1 tsp baking powder, 1 tsp baking soda, and ¼ tsp salt)

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