Peanut butter and jam make great sandwiches, but these two winners make even better cookies. These cookies have a crispy texture with a yummy chocolate peanut butter topping. Best of all, they’re no bake cookies, so leave your oven off.
PB & Jam Bars
Bar
3 cups miniature marshmallows
1 cup crunchy peanut butter
˝ cup butter
4 ˝ cups crips rice cereal
Filling
2/3 cup strawberry, apricot, or peach jam
Topping
˝ cup milk chocolate chips
1 tablespoon crunchy peanut butter
2 teaspoons shortening
Directions
Melt marshmallows, 1 cup peanut butter and butter in 3-quart saucepan over low heat, stirring constantly, until smooth (4 to 5 minutes). Add cereal; quickly stir until well coated. Press mixture into ungreased 11x7-inch pan.
Spoon jam by teaspoonfuls over hot cereal mixture; gently spead over top.
Melt chocolate chips, 1 tablespoon peanut butter and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Gently spread over jam layer. Refrigerate until chocolate layer is firm (about 2 hours). Cut into bars.
About the author:
© Donna Monday
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