These peanut butter and jelly bars appeal to the kid in each of us. This recipe was adapted from a 2005 recipe by Ina Garten, the Barefoot Contessa.
Peanut Butter and Jelly Bars
Makes 24 bars
16 tablespoons (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups seedless raspberry jam or other jam or jelly
2/3 cups dry-roasted unsalted peanuts, coarsely chopped
Preheat the oven to 350F.
Grease a 9- by 13- by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.Read More
These easy to make, crunchy, no-bake cookies are from my new cookbook, Gluten-Free Cookies. They resemble chocolate confections in taste and texture. Crystallized ginger makes a great substitute for the candied orange peel, if you prefer something spicy.
Chocolate Orange Crunchies
Makes 12 to 18 cookies
1/2 cup toasted whole almonds, finely chopped
2 tablespoons unsalted natural pistachios, finely chopped
2 1/2 tablespoons finely chopped candied orange peel
1/2 cup gluten-free crisp rice cereal
4 1/2 ounces bittersweet chocolate, chopped (use only high-quality, gluten-free chocolate)
Line a cookie sheet with parchment.
In a medium bowl, combine almonds, pistachios, orange peel, and rice cereal.
In the top of a double boiler, set over simmering water, melt chocolate.
Pour melted chocolate over nut-rice mixture, and mix until combined.
Using a medium cookie scoop, drop double tablespoons of mixture onto prepared cookie sheet, spacing them 1 1/2 inches apart. Refrigerate until set, about 20 minutes.
Store cookies in an airtight container for up to 1 week, layered between sheets of parchment or wax paper.
Baker’s note: High quality, gluten-free chocolate is needed to get a rich chocolate taste.Read More
Now that summer is here, it is time to give the oven a well-deserved break, and switch to no-bake cookies. This yummy cookie is a cross between granola bars and crispy rice treats. It is easy to make, and packed with three kinds of fruit, nut butter, and a few kinds of seeds. If you have peanut allergies, you can substitute almond butter for the peanut butter. Adapted from a recipe found on flavorator.blogspot.com.
Gluten-Free Crispy Rice Treats with Fruit and Nuts
Makes about 20 2-inch squares
6 1/2 cups gluten-free crispy rice cereal
1/2 cup dried blueberries
1/2 cup dried raisins or dried zante currants
1/2 cup dried cranberries or dried sour cherries
1/3 cup pumpkin seeds
1/4 cup ground flax seed
1 cup peanut butter or almond butter
1/4 cup molasses
1/4 cup honey or agave nectar
2 tablespoons unsalted butter
Spray or lightly oil a 9-inch x 9-inch square baking pan with vegetable oil.
In a large bowl, mix rice cereal, dried fruit, and nuts together. Set aside.
Place peanut butter, molasses, honey, and butter in a sauce pan over low heat. Stir until butter has melted. Pour over cereal mixture, and stir to coat. Press mixture into prepared pan. Freeze for 30 minutes. Cut into 20 small squares. Store in an air-tight container in the refrigerator.Read More