Yeah, my site got hacked.
It basically sucked.
I certainly won’t bore you with all the gory details…most of which I don’t understand myself, but I will say that I have an awesome girl who helps me with all the internetty stuff that comes with having a website. She also has a blog which is insanely cute, so you should check that out too!
Anyway, it took a couple of days but we got all the hackery bits off my site. Apparently google rules the internet and if they think your site might be jacked, then the rest of the internet sits up and listens. So anyway, my site works now. And google says so. So it must be true.
And inside the pages of that book I found a recipe for Peanut Butter and Jelly Bars.
Don’t ask me what made me choose PB&J bars as the first recipe to try, but I did…and Lordy Mercy it was the right call.
I’ve made PB&J bars before and thought they were ok. Nothing major. But these. THESE are major. In every freaking way.
They aren’t just a peanut butter cookie bar with some jelly dropped on top. Oh no. They are a declious cookie crust, topped with a thick layer of peanut butter filling (which is basically a thick peanut butter frosting), topped with jelly (I used strawberry preserves because I’m friendly with those folks over at Smucker’s) and then a yummy layer of crumb topping. I mean, crumb topping never hurt anyone.
So anyway, these are Peanut Butter and Jelly bars all amped up.
They cure a hacked heart, I know this to be true.
First make your cookie crust…
And when you bake it, set the pan on a baking sheet. It’ll just help the bottom not brown too fast!
When that’s baked, make your filling. Like I said before, it’s basically a thick peanut butter frosting…Butter, peanut butter and powdered sugar…
Spread that all over the crust. Now I was a bit skeptical of this layer. I didn’t think that it would withstand going back in the oven. I mean, it seems like I should spread it on the crust with some jelly and call it a day. But I wanted to give the recipe a fair shot…
I stuck this in the freezer and made the crumb topping.
You could use grape jelly if that’s what you like, but I urge you to use a nice quality jelly. It really plays a huge part in the flavor.
Sprinkle the crumb topping on top of the jelly layer. Make sure that all the jelly gets covered!