AKA Jam on It
Ever since I learned how to make my own jams and jellies, I have gone a little crazy in the summer. All the seasonal fruit gets cooked into jam. Some jars I give away as gifts, but the others get used on toast, in sauces and on sandwiches. By the time winter makes its annual appearance, I have a whole fridge shelf filled with half-empty jam jars. When that happens, it’s time to make PB&J bars.
These bars have become a hit in my neighborhood. I bring them to potlucks, I serve them as dessert at dinner parties, I take them to cookie exchanges, I make them whenever there’s a snowstorm or really cold weather, and I whip up a quick batch so the mail lady and the UPS guy have a little something sweet and salty waiting for them at my door. Much like people feel sorry for me because I can’t have gluten, these bars make me feel sad for people who have peanut allergies, because they’re just so darn good.