P B J Energy Squares Recipes

Steps:

• In a large microwave-safe bowl, combine peanut butter and honey. Heat, uncovered, until warmed, 20-30 seconds. Stir until smooth; add remaining ingredients and stir until combined. Transfer to a lightly greased 13x9-inch pan; gently press mixture into pan. Cover and refrigerate until set, 1 hour or overnight. Cut into bars.

Steps:

• Stir oats, chocolate chips, flax meal, peanut butter, honey, vanilla extract, and salt together in a bowl. Roll into 24 balls and refrigerate until firm, at least 30 minutes.

Steps:

• Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, place cereal, peanuts and raisins; stir to mix. Set aside.
• In 2-quart saucepan, heat jelly, sugar and corn syrup over medium heat, stirring occasionally, until mixture begins to boil. Boil 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter until mixture is smooth.
• Pour peanut butter mixture over cereal mixture in bowl; stir until cereal is evenly coated. Pour mixture into pan. With buttered back of spoon, press mixture in pan until even. Cool completely, about 1 hour.
• With table knife, cut cereal mixture into 6 rows by 4 rows to make 24 bars. Store in loosely covered container.

Steps:

• Spray a 9 by 13-inch baking dish with cooking spray and set aside.
• In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.
• In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt.
• Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars.

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
• Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
• Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.

Steps:

• Preheat oven to 350°F.
• Spray a 13x9-inch pan with nonstick cooking spray.
• Place oats, flour, walnuts, cinnamon, baking powder and salt in a bowl and whisk to blend.
• Melt butter in a large microwave-safe bowl then whisk in peanut butter and brown sugar until well-blended.
• Whisk in egg and vanilla then stir in dry ingredients using a large spatula.
• Spread half the batter evenly over the bottom of the pan then spread the fruit spread evenly over the oat base.
• Top with an even layer of remaining oat batter.
• Bake for 25 minutes or until just beginning to turn golden.
• A toothpick inserted will come out with a few moist crumbs clinging, and the sides will begin to separate from the pan.
• Cool completely on a rack before cutting into 24 pieces.
• Store at room temperature for up to four days.

Steps:

• Preheat oven to 375 degrees and grease a 9" x 13" pan.
• Mix flour, baking soda and salt; set aside.
• In a large bowl, beat butter and brown sugar at high speed until creamy.
• Beat in peanut butter until blended.
• Reduce speed to low; blend in flour mixture and oats.
• Spread 2/3 of the batter in the pan with a spatula.
• Spread grape jam/jelly carefully over the batter.
• Sprinkle with wheat germ, if used.
• Spoon out small dollops of remaining batter and scatter over the jam/jelly.
• Bake 25 minutes, until golden (the squares will be bubbly and still look soft).