PB & J Bars
(Peanut Butter and Jelly Bars) 1/3 cup (5 1/3 TBSP) butter, melted 1 cup creamy peanut butter 2 eggs, beaten 1 yellow cake mix, sifted Additional peanut butter for spreading About 2/3 of a jar of your favorite jelly, jam, or preserves (I used seedless raspberry jam) Preheat the oven to 325F. In a large microwave-safe bowl, melt the butter. Add the peanut butter and mix it thoroughly with the butter. Add the beaten eggs and stir to combine. Sift the cake mix into the peanut butter mixture. Why sift it? Cake mixes often have little chunks of stuff that would not break down easily in a thick dough. Using your hands, gently blend the cake mix into the peanut butter mixture until it is well combined. Spray a 9 x 13" dish with cooking spray. Place about 2/3 of the dough into the bottom of the dish and press it firmly into the bottom of the pan. Make the outside edges slightly thicker than the middle (like you would pizza dough). Spread a very thin layer of peanut butter over the dough –leaving a 1/2" gap around the edges. Next, spread the jam over the peanut butter – again leaving a 1/2" gap around the edges. How much jam? Spread it about the same thickness as you would if you were making a peanut butter and jelly sandwich. I usually end up using about 2/3 of a jar. Using the remaining dough, break off little chunks and drop them in a random pattern all over the top – making sure to go all of the way to the edges this time. When finished, you should be able to see some of the jam between the pieces of the dough. Bake for 26 to 30 minutes or until the top has nicely browned. Cool completely. Cut into serving pieces of your desired size.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ Courtesy of: Vince Altum at http://cookingventures.blogspot.com