"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for PEANUT BUTTER & JELLY OAT BARS, by Evelyn Miller, is from The Miller Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 C. DARK BROWN SUGAR 3/4 C. BUTTER 1/2 C. PEANUT BUTTER 2 C. PLUS 2 tbsp. FLOUR 1 TSP. SALT 1/2 TSP. BAKING SODA 1 1/2 C. QUICK OATS 1/3 C. WATER
1 C. STRAWBERRY PRESERVES
Combine brown sugar, butter, and peanut butter in lge. bowl; beat on med. until well blended. Combine flour, salt, baking soda and add gradually until well blended. Stir in water 1 TBSP. at a time. Press half dough in greased 9x13 pan and spread preserves over it. Flatten small amounts of remaining dough between hands and place on preserves so dough sections touch; fill in any spaces so preserves are completely covered. Bake for 25-30 min.or until golden brown and edges are slightly brown at 400 degrees. DO NOT OVER BAKE-cut while warm into bars.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.