it’s peanut butta jelly time!

Sometimes a girl’s just gotta bake. Although I was disappointed that I wasn’t going to be able to attend hot yoga last night with Kayla (due to winter, what else?!), I found comfort in baking. This recipe is from Little Bitty Bakes and it made me want to cheat on the diet…again. You would be happy to know that I was able to resist the temptation as I chomped on my cinnamon apple as these babies came out of the oven.

The best thing about these PBJ bars? You only need FIVE ingredients:


Oh and it’s super easy.


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.**You might need to get down and dirty with this part. The dough was so thick that I couldn’t help but using my hands as the mixer!
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.

PS: You can also double the recipe and bake in a 13×9 pan for a larger crowd…or larger sweet tooth


Hope your Friday is super sweet!


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