Peanut Butter Jelly Time! Peanut Butter Jelly! Peanut Butter Jelly Time……
Are you guys as ready for the weekend as I am? At least tell me you’re ready for something super, killer, deliciously awesome because this one just couldn’t wait for the weekend.
The berry season is almost over here and the last harvest of raspberries is at its peak so we’ve been getting them by the crate. I’ve pretty much jammed the deep freeze with as much as it can hold of berries and I plan to fit more.
Project HMBCTJF (how many berries can Tori jam into the freezer) is officially on.
The last big batch of raspberries must have been picked in the rain because they weren’t quite as pretty as usual. A lot of them were mashed and ugly so I decided to make something with them. I made raspberry jelly from all of the ones that were too soft to be worth freezing and you know that saying about life and lemonade?
Well, there’s also a saying that goes something like when life gives you raspberries that aren’t going to last very long because they were picked in the rain and will start to mold very soon, make raspberry jelly, then after making your yummy jelly make PB&J bars with it. True story.
So these were initially going to be just plain pb&j bars. I think I’ve told you that I live with a few crazy people who don’t like peanut butter. Well, when I’m making something that I know is not generally liked by everyone I’ll usually make two different things. This time I happened to be making some chocolate chip cookies since I was already baking and I know the PB haters love their chocolate.
So there I was making these two things side by side and I realized that the chocolate was destined to be with PB&J. Like, I think I might start putting chocolate chips on sandwiches. Why is that not a thing, people?
Okay, so maybe putting chocolate on sandwiches that are already pushing the line between lunch and dessert is a bit of a stretch, but I’m just gonna tell you that it’s really working on these bars. Oh, and before the chocolate happened I had already opted to add crunchy peanut butter over creamy and realized that these needed extra peanuts too.
So what we’ve got here is a treat that will have you completely addicted with one nibble. I dare to just eat one. Hey, it’s (almost) the weekend. Live a little!
Raspberry Chocolate Chip Crunchy PB&J Bars (Vegan)
If you're a fan of a classic pb&j then these just might become your new favorite treat.
- 1/2 cup 1 stick butter vegan butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups flour
- 1/3 cup crunchy peanut butter
- 1/2 cup peanuts roughly chopped
- 1/2 cup raspberry jelly
- 1/2 cup dairy-free semi-sweet chocolate chips
Pre-heat oven to 350 degrees F (180 C) and grease an 8x8 or 11x7 inch glass pan with oil. Cream butter and sugars together. Add applesauce, salt, soda, vanilla, and peanut butter, then beat until smooth. Add flour and mix well then stir in peanuts.
Press about 2/3 of the dough into prepared pan and bake for 8 - 10 minutes until edges and top are just beginning to brown. Remove from oven and leave for about 5 minutes to cool. Spread jelly over bars in an even layer then alternate chocolote chips and crumbles of remaining dough. Return to oven and bake for 15 - 20 minutes until top is golden. Remove and cool completely then cut into squares