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Peanut butter and jelly gets an upgrade! A peanut butter cookie base, with a smooth peanut butter filling and topped with a chocolate and raspberry frosting!
Heat oven to 350ºF. Spray a 9×13 pan, set aside.
In a bowl, combine cookie ingredients until a soft dough forms. Carefully spread dough onto prepared pan. Bake 15 minutes. Let cool completely before proceeding to the filling.
Beat all filling ingredients until smooth. Add more milk if filling is too stiff. Spread filling onto cooled cookie crust. Top with chocolate.
For the chocolate, melt butter and chocolate in a microwave safe bowl for 30 seconds. Stir until smooth, repeating heating process if necessary. When chocolate is mostly melted, stir in preserves stirring until completely melted and smooth. Let cool for 10 minutes before spreading on top of the filling.
Refrigerate bars for 30 minutes before cutting.
Adapted from Betty Crocker.
These bar cookies are fun, festive, and super quick and easy to whip up. Spread them around the office and watch the atmosphere instantly brighten. And really, you don’t have to wait for a birthday.
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!