While the fluffernutter is absolutely BOMB as is, growing up, I also liked to add jam to my fluffernutter sandwiches. Peanut Butter and Jelly Blondies. Aside from the deliciousness of this trio of flavors, what I love about these blondies is the variety of textures. ½ cup (135 g) peanut butter. You most likely won’t have enough to cover all of the fluff/jam, but that’s actually the beauty of these blondies. 2 large eggs. Bake for 25 to 28 minutes, or until the top is no longer glossy and the edges are golden brown. First you combine your peanut butter with your butter and brown sugar. Add the flour and baking powder and stir until just combined, don’t overmix. After the chopped peanuts are sprinkled on top, the blondies go in the oven for 25-28 minutes, or until the edges look golden brown, and the marshmallow swirls look lightly toasted. With a soft and doughy peanut butter blondie base, mouthwatering pockets of strawberry jam and marshmallow fluff, peanut butter chips, and toasty peanuts, this blondie is in a class of its own. © 2010-2020 Wow Media Products, Inc doing business as PureWow. Not only is the marshmallow fluff/jam layer super gooey at this point, but the blondies need more time to finish baking as they cool. Trust me, this waiting period is crucial if you don’t want to end up with a pool of blondies all over your hands and kitchen counter. Just take two small spoons, scoop about a tablespoon of fluff out with one, then use the other spoon to push it off onto the dough. Servings: 12 blondies Time: ¾ cup (170 g) unsalted butter, at room temperature ½ cup (135 g) peanut butter 1 cup (212 g) dark brown sugar ½ … All rights reserved. With a soft and doughy peanut butter blondie base, mouthwatering pockets of strawberry jam and marshmallow fluff, peanut butter chips, and toasty peanuts, this blondie is in a class of its own. Never created a password? Maple Syrup: Use your favorite liquid sweetener such as honey or agave. Use the excess parchment paper to help pull the blondies out of the pan, then use a knife to cut into 12 even pieces. And the fact they can be made with only a handful of ingredients – and you don’t even need an electric mixer – makes them all the more irresistible. With a double dose of peanut butter in the blondies, a nutty brown butter chewy base and a touch of sweet from the dollop of jelly, these salted blondies are the classic PB & J sandwich reincarnated. Cool completely before slicing. It should not be considered a substitute for a professional nutritionist's advice. Scrape the bowl well, then transfer to the prepared baking pan. We’re gonna go ahead and pack two in our lunch box for tomorrow. Meet Jillian! Two-thirds of the dough gets evenly pressed into the bottom of the pan. Jelly: Use your favorite store bought jelly or use homemade chia jam! However, I have a simple technique for making things a little less frustrating. Once the blondies are out of the oven, you’ll need to wait AT LEAST an hour before slicing into them. Be still our grade-school heart. But in my opinion, the messiest treats always make the best treats. 1/4 cup jam/jelly (I used strawberry jam). 6. I’m sure most of you are familiar with the legendary fluffernutter, aka, the dessert of ALL sandwiches. Immediately after they come out the oven, peanut butter chips are sprinkled on top. As you can probably tell, these guys can be a little messy to eat. Transfer the jam to a disposable pastry bag (or a small zip-top plastic bag). Time: Ingredients: ¾ cup (170 g) unsalted butter, at room temperature. With creamy marshmallow fluff and delicious peanut butter sandwiched between two soft slices of white bread, what’s NOT to love about this classic?? These salted peanut butter and jelly blondies are just what any peanut butter lover needs when they are looking for that instant craving fix. Seriously, who knew PB&J and Fluffernutter could make such beautiful babies together? The soft, almost underdone peanut buttery dough, the creamy pockets of marshmallow, the luscious swirls of jam, the crunchy peanuts, and the rich peanut butter chips…. Are you sure you want to remove this item from your Recipe Box? Immediately sprinkle the peanut butter chips over the top. You could even strain out the seeds, if you want. Note: The information shown is Edamam's estimate based on available ingredients and preparation. 2 teaspoons pure … Note: If you can’t find seedless raspberry jam, you can warm ½ cup (155 g) seeded jam in a small pot and then strain it to remove the seeds. What you’re left with is perfectly toasted swirls of marshmallow all throughout the top. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, brown sugar and sugar until light and fluffy, 4 to 5 minutes. Add the flour, baking powder, baking soda and salt; mix just until incorporated. And my White Chocolate Raspberry Blondies are one of the most popular recipes on my blog – so I know you do too.. And what do you get when you combine a sweet treat like Blondies with peanut butter? Cool completely in the pan. Banana: You can sub in 1/4-1/3 cup of applesauce. Cut a ¼-inch opening from the end (or at one bottom corner of the zip-top bag).Squeeze the jam onto the surface of the blondies in swirly loops. Press 2/3 of the batter into the prepared pan, smoothing out the top. “But if you don’t have a piping bag, you can put the jam in a zip-top plastic bag, cut off one corner and then make big, swirly swoops all over with the jam.”.

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