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“The rich peanut butter base can be made ahead and frozen. For individual servings, cut the base in portions and freeze. Pull a portion from the freezer, thaw, and top with jam and berries for a last minute dessert. I found this recipe in Better Homes And Garden magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use All Natural peanut butter, Splenda brown sugar substitute, Splenda sugar blend, and sugar free strawberry jam.”
24 bars

Ingredients Nutrition


  1. Heat oven to 350. Line 13x9x2-inch baking pan with foil, extending foil beyond edges. Set aside.
  2. In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.
  3. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
  4. Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours.
  5. Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months.

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