Peanut Butter & Jelly Cookie Squares

[beemaster]

Peanut Butter & Jelly Cookie Squares

2 1/4 cups all-purpose flour
1/2 cup (1 stick) Shedd’s Spread Country Crock® Spreadable Sticks
1/2 cup Skippy® Creamy Peanut Butter
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 egg(s)
1 cup Welch's® Grape Jelly, you may substitute strawberry or raspberry jelly

1. Preheat oven to 350°F. Spray 13 x 9-inch baking pan with nonstick cooking spray; set aside.
2. In large bowl, with electric mixer on medium speed, beat all ingredients except jelly 2 minutes or until crumbly. Reserve 1 cup peanut butter mixture. Spread remaining peanut butter mixture into prepared pan. Spread on jelly, then crumble reserved peanut butter mixture on top.
3. Bake 35 minutes or until golden. On wire rack, cool completely. To serve, cut into squares.

Serves: 18
Preparation Time: 10 minute(s)
Cook Time: 35 minute(s)