Adult Peanut Butter And Cookie Bars |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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ADULT PEANUT BUTTER AND JELLY COOKIE BARS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartford Estate in Mesquite Texas in 1991. Ingredients:
9 ounces chocolate wafer cookies |
1/2 cup butter melted |
2/3 cup seedless red raspberry jam |
filling |
3/4 pound cream cheese softened |
2/3 cup creamy peanut butter |
1/4 cup sugar |
2 large eggs |
1 teaspoon vanilla |
2 tablespoons flour |
glaze |
1-1/2 cups semisweet chocolate chips |
1/2 cup heavy cream |
1 tablespoon light corn syrup plus 1 teaspoon |
Directions:
1. Preheat oven to 325.
2. Line 2 square baking pans with foil extending foil by 2” on opposite ends.
3. Coat well with cooking spray.
4. Crush cookies into fine crumbs then add butter and pulse until evenly moistened and crumbly.
5. Divide in half then press onto bottom of prepared pans and bake 10 minutes until set.
6. Let cool completely on wire rack then spread 1/3 cup jam evenly over each crust.
7. Increase oven temperature to 350.
8. In bowl on high speed beat cream cheese, peanut butter and sugar until smooth.
9. Beat in eggs 1 at a time then beat in vanilla and flour until smooth.
10. Divide in half and spread over jam.
11. Bake 18 minutes then cool just until warm.
12. Heat all glaze ingredients in microwave on high for 1-1/2 minutes then whisk until smooth.
13. Spread half over each peanut butter mixture layer then allow to cool to room temperature.
14. Refrigerate at least 4 hours or overnight.
15. To cut lift cookie squares out of pans and cut each into 4 strips.
16. Cut each strip into 4 bars then have diagonally.
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