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Wednesday, August 15, 2012

RECIPE WED: 7- PB & J Breakfast Bars

Found this on Angie's Big Love of Food,  
I have tried several of her recipes and I really like them ALL... 

I bet this one will be a great one too! Gonna try this for one of my freeze sessions breakfast edition! 

Does this LOOK Fabulous or WHAT??
  • 1 1/2 cups quick-cooking oats 
  • 1/2 cup unbleached all-purpose flour 
  • 1/2 cup light brown sugar, packed 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 6 tablespoons unsalted butter, melted 

PB Filling:
  • 8 ounces cream cheese, softened
  • 1/2 C creamy peanut butter
  • pinch of salt
  • 1 large egg, beaten 
  • Top with 1/2 C Blackberry Jam

Preheat oven to 350F.  Line & spray an 8-inch square baking dish with parchment paper (nonstick foil).
Prepare crust: 
  1. In a mixing bowl, stir together add oats, flour, brown sugar, baking soda, salt and cinnamon. Add melted butter and stir together til crumbly.  
  2. Reserve 1/2 cup crumb mixture for topping.  
  3. Place remaining mixture firmly in the bottom of a parchment lined dish. Place pan in oven for approximately 12 minutes, until crust sets.  

Prepare peanut butter filling
  1. In bowl, add cream cheese, peanut butter, egg, salt and beat til incorporated
  2. I swirled mine in 
  3. just slightly or you could microwave it for a few seconds to make it easier to spread.  Top with remaining crumb mixture.  

To Bake:
  1. Place it the oven for 30 minutes until top is browned.  
  2. Allow this to cool.  
  3. Once cool, place in fridge for about an hour to let it completely set up before serving.  
  4. Lift it out of the pan by the ends of the parchment paper & place it on a cutting board. 
  5. Best served at room temperature.

Makes up to 16 bars

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