These bars are nothing elaborate but they are plain comforting good. I made another kind of scones this morning (I go through phases) and while looking for some almonds I found an almost empty jar of raspberry jam and a bag of peabut butter and milk chocolate chips. I don’t usually get these but I remember B. sneaking them in the shopping cart because "they would be good melted on toast"….bad bad man!!
My neighbor asked me last week to make some treats she could take to the twins' teacher and wanting to change from the usual brownie or cupcake (nothing wrong with them, mind you), I had made a batch of white chocolate and raspeberry jam bars, aka "Razz-Ma-Tazz Bars". They were easy to make, traveled well, and something she could totally pass as her own….Yes, some people have ghostwriters, she has a ghostbaker….! They smelled so good that it took everything to prevent my cookie monster of husband from eating some before I could get the pan to her house. I promised him I would make some this weekend.
We were rather in a childish and playful mode this morning that I figured making peanut butter and jelly bars would be a great accompaniement to our regressive pinball marathon with the computer. I took the above mentionned recipe and tweaked it for PB&J lovers figuring if it worked it would be childlike comfort and if it failed we would hide it under ice cream and call in sick tomorrow…Well, we will go to work tomorrow, in the meantime we might have a stomach ache from eating too many of these!
Regressive Bars, adapted from a Nestle recipe:
Yields 16 bars
1/2 cup (1 stick) butter
2 cups (12-oz. pkg.) Nestle milk chocolate and peanut butter swirled chips, divided
2 large eggs
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup seedless raspberry jam
Preheat oven to 325° F. Grease a 9-inch-square baking pan.
Melt butter in medium, microwave-safe bowl for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.
Beat eggs in large mixer bowl until foamy. Add sugar; beat until pale, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and vanilla extract; mix at low speed until combined.
Spread 2/3 of batter into prepared pan. Heat jam in microwve for 30 seconds. Spread on top of the base. Cover with the remaining batter and sprinkle the reamining cup of morsels on top.
Bake for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.
Peabody February 12, 2007 um 12:02 am
Ghost baker….yes, I am that to a lot of people…made me laugh!
Anonymous February 12, 2007 um 9:51 am
hello, I was looking through your blog, especially the macaron recipe. I was wondering about it. After beating the eggwhites and adding the hot syrup, I mix in half of the egg whites using the mixer? For how long?
thanks! im still new at this macaron making thing.!
Dolce February 12, 2007 um 10:58 am
Your photo with the cup and the bars aside is wonderful!
I’ll try your chocolate oat cookies soon!
Greetings from Munich, Claudia
Helene February 12, 2007 um 11:16 am
Peabody: I knew you’ll get a gigle out of that one.
Anon: wait until the egg whites with the syrup are cooled, then with a spatula add in the almond/sugar and the egg whites. Hop it helps.
Dolce: thanks for coming by! There are too easy to much on, half the pan is already gone!
Lis February 12, 2007 um 11:46 am
Aww what a great idea! I love PB&J’s 😀 I would never have thought to make them into bars.. excellent job, my friend. 😀
MyKitchenInHalfCups February 12, 2007 um 4:54 pm
So, from ghost baker, to bad, bad, bad man we get a Monday morning work day with a stomach ache.
Now, I need to find work as a ghost baker!
PB&J bars – regressive bars – call them what you will, I would call the good.
Anonymous February 12, 2007 um 6:49 pm
what a great spin on a nostalgic favorite. I like your term "ghost baker"…ha..ha
Hélène (Cannes) February 12, 2007 um 9:06 pm
J’adore ton idée de ghostbaker… Tu es en train de créer une nouvelle vocation, tout au fond de ma petite tête. Mais tes barres chocolatées, je les ferai juste pour moi ! Il va juste falloir que j’adapte la recette, avec le chocolat que je trouve ici ! Ou alors que j’attende le mois de mai, quand j’irai faire un tour à New-York, pour m’acheter le bon !
Anonymous February 13, 2007 um 6:36 am
They look scrumptiously good!
Freya February 13, 2007 um 8:21 pm
They look delicious and moreish and quite simple too! My favourite kind of sweet!
Anonymous February 13, 2007 um 8:48 pm
darn..I need a ghost baker too! Looks yummmy yum!
Connie February 15, 2007 um 1:55 pm
i love fruit inside things like this, perfectly gooey and perfectly simple
Anonymous February 24, 2007 um 12:30 am
Trop tentant ton blog ! Je t’assure !
Mallow April 29, 2007 um 4:58 am
Thank you for directing me to these – they look perfect!