Peanut Butter & Jelly Protein Bars
Bored of eating the same old healthy foods?
Give this quick and easy PB & J Protein Bars recipe a go:
MABROUSHEH: MIDDLE EASTERN STYLE JAM and STREUSEL BARS- with FIGS!
Looking for a back to school snack that will rock your world? Try Mabrousheh bars, or Arabic style streusel jam bars. They are thick, chewy,buttery, and delicious with the jam of your choice. I chose fig jam because I have a ton of fig jam! These bars are way better than any store bought cereal bars or fig newtons, especially with my special recipe twist, which adds a lot more protein for less calories!
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Mabrouseh
Ingredients
2 Eggs
1 cinnamon (use 1 tbsp orange zest if using apricot jam)
1 tsp Vanilla extract
1/2 cup coconut or regular sugar
½ cup or 1 stick unsalted butter, softened at room temperature
½ cup almond, sunflower, or cashew butter
2 cups flour (use 2 ½ cups flour if you want to omit the milk powder)
½ cup milk powder
2 tsp baking powder
2 cups Fruit jam (I am using fig, but you can use apricot or any jam you prefer)
Instructions
Preheat the oven to 350 degrees Beat the eggs first. Then blend in the sugar, butters, cinnamon, vanilla, eggs, and optional orange zest until creamy. Then, slowly add the milk powder, flour and baking powder and mix and blend until just mixed, do not overmix.
Use ⅔ of the dough for the base, and use ⅓ of the dough for the topping. You can also divide the dough 50/50 if you want thicker bars (for this option I suggest using an 8 by 8 baking pan) For the topping, you can freeze the dough for 30 minutes, then grate it on top, or you can break it into pieces by hand.
Spread the base dough into a layer on the bottom of a 9 by 13 baking pan. Spread the jam evenly on top. Grate the rest of the frozen dough over the top, or break it into small pieces by hand to cover the top to create a streusel.
Bake in the middle rack of the the oven for 20 minutes, then place on the top rack to brown for another 10 minutes. Makes 24 bars
Peanut Butter Blueberry Pie Bars recipe
National Blueberry Pie Day is April 28th and we're celebrating it with a blueberry pie twist via these Peanut Butter Blueberry Pie Bars!
Using peanut butter dough for both the crust and the streusel, the result is almost like a peanut butter cookie with a blueberry pie filling. So yummy!
These sliceable bars are easy to transport and perfect for outdoor picnics when bringing a pie might be too difficult.
Get the full recipe here:
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Get recipes for peanut butter cupcakes, doughnuts, blondies, cookies, and more here:
You may also like Peanut Butter and Raspberry Thumbprint Cookies:
CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography ANDREA HERNANDEZ, food stylist MATTHEW VOHR, hair & makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.
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UPDATE: This giveaway is over. The random winner has been chosen and notified. Make sure to subscribe to our channel to stay up to date on future peanut butter giveaways.
PEANUT BUTTER GIVEAWAY
Enter to win a jar of Mighty Maple peanut butter: 1) SUBSCRIBE to the Peanut Butter & Co. YouTube channel AND 2) leave a comment letting us what other pies you think would be delicious turned into bars.
One random winner will be selected. Open to US Residents only. Must be 18 years or older to enter.
Peanut Butter & Jelly Bars! Easy & Delicious!!
If you’re looking for some creamy, crunchy, salty, sweet peanut goodness?.. This recipe is for you! This recipe was discovered in my travels through Durango, Colorado - @honeyvillecolorado518. Since discovering Honeyville, Colorado several years ago, I enjoy ordering several items from there and trying new things. If you love peanuts and peanut butter, you’ll love the recipe! #desserts, #peanutbutter, #food, #easy
Ingredients:
1 Cup Crunchy Or Smooth Peanut Butter
3/4 Cup Light Brown Sugar, Packed
1/2 Cup Unsalted Butter, Softened
1 Large Egg Room Temp.
1 3/4 Cup All Purpose Flour
3/4 Tsp. Salt
1/2 Tsp. Baking Powder
3/4 Cup Jelly/Jam Of Your Choosing
1/2 Cup Salted Peanuts, Coarsley Chopped
Directions:
Preheat Oven to 350 degrees.
Line an 8x8” baking pan with foil, leaving a bit of an overhang.
Spray foil lightly with nonstick spray or coat with Crisco.
In large mixing bowl, beat together peanut butter, sugar and butter until smooth.
Add the egg and beat until well blended.
Beat in vanilla.
In separate bowl, whisk the flour, salt and baking powder.
Add the flour mixture to the peanut butter mixture and stir just till blended.
Press 2/3 of the batter into the bottom of the prepared pan.
Spread your jelly/jam evenly over batter.
Crumble the remaining batter over the jelly/jam layer.
Sprinkle with coarsely chopped peanuts.
Bake for 30-35 mins until bars are golden on top.
Allow bars to cool completely in the pan about an hour.
Cut around the edges with plastic knife and remove bars from pan by lifting up on foil edges.
Cut into desired size pieces.
Enjoy!
Raspberry Jam Bars | Small Batch Version
These Raspberry Jam Bars are a delicious treat that can be made in a small batch. The shortbread crust is buttery and crumbly, and the raspberry jam adds a sweet and tangy flavor. They are perfect for a quick and easy dessert.
Find the printed recipe sheet here:
Ingredients:
6 Tbsp butter, softened and divided
3/4 cup plus 2 tsp flour
1/4 cup sugar
1/8 tsp salt.
1 Tbsp brown sugar
1/3 cup old fashioned oats
1/4 cup raspberry jam or other flavor
1/3 cup raspberries or other fruit
1 tsp lemon juice
Directions:
Preheat oven to 375 degrees F
Line a 9 x 5 loaf pan with parchment paper
Shortbread Crust layer;
In a bowl combine 5 Tbsp softened butter, flour, sugar and salt.
Use your clean hands to mix it together until it resembles small crumbs.
Set aside 6 Tbsp of the mixture to use on top of the bars.
Press the remaining mixture into the bottom of the 9 x 5 inch pan. Press down on it.
Bake in oven for 14 minutes or until edges turn lightly golden brown
Crumb Layer:.
Take the remaining crumb mixture and add in brown sugar, oats and remaining 1 Tbsp of butter. Mix together until combined.
Raspberry Layer:
In a bowl, combine jam, raspberries and lemon juice.
Mix and smash the berries.
Spread the berry mixture over the top of the hot shortbread crust and then sprinkle the streusel topping over the jam layer. Don't press down on the crumb topping.
Put it back in the oven and bake for 20 minutes or until topping is golden brown and the filling is bubbly.
Remove from oven and cool for a few minutes.
Lift the bars out of the pan with the parchment paper liner and cut into 4 big pieces or 8 squares.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
You can find all my recipes on my website at yourhomebasedmom.com.#smallbatchrecipes #cookingfortwo #smallbatchcooking
PEANUT BUTTER & JELLY SLICE - Nicko's Kitchen
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Ingredients:
1/2 cup softened butter
1 cup brown sugar
1 cup peanut butter
2 eggs
1 1/2 cup plain flour
1/2 cup plum jam
ENJOY!
~ Nicko
Nicko's Kitchen' theme is written and performed by TwistedTim01