Have you heard? There’s going to be a giveaway. Guess you’ll have to come back tomorrow to find out more about that.
Okay. I admit it. I like love peanut butter. The crunchier, the better for me. At times, it’s my breakfast or my lunch or my dinner. It may even show up in an afternoon pick-me-up snack. One of my all-time favorite late night treats is extra crunchy on Ritz with homemade strawberry freezer jam.
While any food can cause an allergic reaction, 90% of most are due to:
(Source: FARE)
I found this article on the High Cost of Food Allergies to be very thought provoking. There are some strong points made and, unfortunately, I find many of them to be true.
So while I will carefully read those labels and have an ™Epi-pen available for Perfect Boy, I will continue to enjoy my peanut butter whenever he’s not around.
Makes 16 bars (12 larger)
6 Tablespoons crunchy peanut butter (creamy is fine)
*1/2 cup packed dark brown sugar
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup jelly or jam**
1/2 cup finely chopped roasted peanuts (optional)
Preheat oven to 350 degrees
Line a 9-inch square baking pan with foil in two overlapping strips.(See Blackberry Oat Bars) Spray with nonstick spray.
Cream peanut butter, butter and dark brown sugar at medium speed with an electric mixer. Add egg and cream well.
Sift together flour and salt. Add flour in three parts creaming well after each addition. Mixture should resemble coarse crumbs.
Press all but 1 cup of the peanut butter mixture into the bottom of the pan. Spread jelly or jam evenly over the top. Crumble the reserved peanut butter batter over the top of the jelly layer. Sprinkle with the chopped peanuts if desired pressing lightly into the top layer
Bake 30-35 minutes until the top is lightly golden. Cool completely before removing from the pan using the foil handles. Cut into bars and store in an airtight container.
These are not especially sweet and make good lunch box treats unless, of course, peanuts are prohibited at your school or workplace.
* Soy butter works fine for those with peanut/tree nut allergies. I have not made these with almond butter, but I plan to give that a try as well.
**The original recipe called for grape jelly – not a fan really. We like these with raspberry, strawberry and blackberry jelly or jam. Actually, I prefer jam for the added texture it brings. Whatever flavor you like would work just fine. Well, not sure about hot pepper jelly!
Adapted from The Best of Gourmet 2004.
And that giveaway? Remember to come back tomorrow to check on that. Are you following me on Twitter? Thanks!
These sound so yummy! I love peanut butter as does my daughter Angela, but her son Charlie was also about 18 months old when we discovered his nut allergy. Must be so careful to read those labels on everything!
Sounds delicious! You also make food allergies seem more approachable, which is a good thing!
YUM! Favorite flavors and a must try. AND… I am now confused over MY allergies since some of the tree nuts I am allergic to and others not ??? Ah well, at least I am not allergic to peanuts!