I think one of the best things about the all-star combination of peanut butter and jelly is its nostalgia. We can all remember the days when life revolved around the games we’d play outside during recess and what we had in that day’s lunch.
For me, my Gushers and Little Debbie snacks were always paired with peanut butter and jelly. And the jelly had to be raspberry. In fact, during the latter half of elementary school, I went to sleep *every* night by reminding my mom “peanut butter and jelly, raspberry jelly”. I think I was scared of what might happen if the jelly wasn’t raspberry.
Outside of being a decade and a half older, nothing has really changed today. I still enjoy peanut butter and jelly as a breakfast or lunch a few times a week, and my favorite jelly is still raspberry.
Oh, and these bars? Well, to start, just check out the ingredients list. Don’t you love it when you can count the ingredients on one hand?
Using white chocolate chips and sweetened condensed milk makes for a fudge-like peanut butter cookie bar that will most certainly remind you of your younger days.
Peanut Butter & Jelly Bars
Makes about 16 bars
- 1 12 oz. package white chocolate chips
- 1/3 cup peanut butter butter
- 1 (14 oz) can sweetened condensed milk
- 1 2/3 cups flour
- 1/2 cup black raspberry or raspberry preserves
Heat oven to 350. Lightly grease a 9-inch square pan.
In a medium saucepan, melt white chocolate chips and peanut butter over medium-low heat, stirring constantly, until smooth. Remove from heat and stir in condensed milk until smooth. Add flour and mix until combined.
Reserve 1/4 of the dough. Press remaining dough into pan. Spread preserves evenly over dough. Crumble reserved dough over preserves.
Bake about 20 to 24 minutes, until golden brown. Cool completely before cutting into bars.