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Today is a big day! I’m celebrating two birthdays: Dad’s and Sunday Supper’s. I’m so excited! Some celebrations are just what this dreary January needs. Clearly, Dad’s birthday is a big deal; it’s even a milestone birthday . . . I won’t say which one. His present is waiting to be opened and he’s already devoured his birthday treat (ah, the life of a blogger), but I’ll make sure he has plenty of tasty food today.
He is such an important part of my life. I don’t know what I’d do without him. I cherish our conversations and one on one time together. I love when he, Mom, and I do something fun together. He never stops fighting for me and my dreams, even when we all grow a little frustrated and discouraged. He is my faithful taste tester, errand runner, and flower planter, and is an invaluable part of my everyday life. The three of us go together like peanut butter, jelly, and caramel 
Happy Birthday, Dad! Here’s to an amazing year, and many more to follow.
It’s also Sunday Supper’s birthday! Sunday Supper is one of the most important parts of my blog life. It’s no secret I often struggle with my blog and its failure to live up to my lofty expectations. Sunday Supper has helped my blog grow leaps and bounds, which I really appreciate, but more than that, it’s introduced me to so many other bloggers. I am part of a community with Sunday Supper.
I look forward to seeing the themes each week. And then I bound to my computer on Sunday to interact with my blog friends and see what they created. It has opened up a new world for me and made me feel like I’m a part of something for the first time EVER! So thank you Isabel and the Sunday Supper team for creating this movement and allowing me to be a part of it.
To celebrate these birthdays, I needed a seriously awesome treat, and these Caramel Peanut Butter and Jelly Bars did not disappoint. I knew Dad would love these and I was right. He still can’t stop talking about them. I love them too with the peanut butter-oat crust and topping that is a little soft, a little chewy, and sturdy enough to support the fabulous filling of cherry preserves (though you can use whatever flavor you like) and caramel sauce. I happened to have a jar of Jeni’s Salty Caramel Sauce that was calling my name and it was perfect in these bars. Plus, they are gluten free and you would NEVER know it! Though I have a giant sweet tooth, I did find these to be a little too sweet. I cut down the amount of sugar in the recipe below to combat that. In addition, a thin layer of peanut butter under the jelly and/or a few peanuts in the topping would be a great twist to add a little more complexity. Don’t get me wrong, I still love these bars and know you will too. I think Dad will be requesting them every year for his birthday!
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Caramel Peanut Butter and Jelly Bars #SundaySupper
Prep Time:
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9 bars
Ingredients
½ stick unsalted butter
¾ cup creamy peanut butter (I used Skippy Natural)
1 cup packed light brown sugar
½ cup granulated sugar
2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
2 cups old fashioned rolled oats (I used Bob’s Red Mill Gluten Free)
½ cup jam/jelly/preserves, whatever flavor you like (I used American Spoon Cherry Spoon Fruit)
¼ cup salted caramel sauce (I used Jeni’s)
Instructions
Preheat oven to 350 degrees F. Butter an 8 inch square pan and line it with parchment. Lightly butter the parchment.
In a large microwave safe bowl, microwave butter until melted, 60-75 seconds. Add the peanut butter and microwave for an additional 45 seconds. Stir the butter and peanut butter together before adding sugars, cinnamon, and vanilla. Stir until fully combined. Add the oats and stir until a thick dough is formed.
Press about ¾ of the peanut butter-oat mixture into the prepared pan very firmly. Spread the preserves in an even layer over the crust. Spread the caramel in an even layer over the preserves. Crumble the remaining dough over the top of the caramel.
Bake for 20-25 minutes until a toothpick inserted in the center comes out with no crumbs (it will have preserves and caramel on it), the top is golden brown, and the caramel is bubbling. Cool completely in pan.
Bars may be stored at room temperature in an airtight container for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature about an hour or in the microwave for about 30 seconds.
Notes
Recipe adapted from Averie Cooks
To add more peanut flavor to the bars, spread ¼ cup peanut butter on the crust before the preserves and caramel and/or add ¼ cup peanuts to the dough reserved for the topping.
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Don’t forget to check out all the other celebration Sunday Supper dishes!
Brilliant Breads and Breakfast Fare:
Brioche aux Pépites de Chocolat from Food Lust People Love
Broccoli, Potato & Cheese Egg Cups from Cupcakes & Kale Chips
Celebration Strawberry Crepes from The Not So Cheesy Kitchen
Homemade Brioche from Masala Herb
Onion Cheddar Cheese Focaccia from Flour On My Face
Poached Pear Bread from Hip Foodie Mom
Amazing Appetizers and Cocktails:
Blood Orange Gin Fizz from The Girl In The Little Red Kitchen
Blue Cheese Walnut Tarts from Magnolia Days
Caramelized Onion and Mushroom Stuffed Butternut Squash from Small Wallet, Big Appetite
Cheesy Twists from What Smells So Good?
Key Lime Pie Martini from girlichef
Pizza Dip from The Food Army Wife
Slow Cooker Party Mix from Hot Momma’s Kitchen Chaos
Spectacular Soups and Salads:
Creamy, Tangy Bacon Salad Dressing from Daily Dish Recipes
Day at the Beach Healthy Tuna Salad from Shockingly Delicious
Low Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine Are Ours
Luscious Fruit Salad from Pescetarian Journal
Quinoa and Buffalo Chicken Salad from In the Kitchen with KP
Enticing Entrees:
Carne de Porco Alentejana | Portuguese Pork and Clams from Family Foodie
Chicken Shami Kebab from Soni’s Food
Chicken and Rice Dinner in the Crock from Momma’s Meals
Curried Chicken from The Foodie Patootie
Healthy Chicken Tetrazzini from Citronlimette
Imagination Stew from Cindy’s Recipes and Writings
Orecchiette with Chicken, Brocccoli, Mushrooms and Onions from Kudos Kitchen by Renee
Runny Egg Risotto from Jane’s Adventures in Dinner
Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad from Crazy Foodie Stunts
Seafood Stew from Healthy. Delicious.
Spice-Crusted Fish Tacos with Confetti Salsa from The Weekend Gourmet
Spicy Roasted Squash and Wild Rice Bake from Curious Cuisiniere
Spicy Shrimp Tempura Rolls from kimchi MOM
Spinach Proscuitto Macaroni and Cheese with Walnut Topping from Noshing with the Nolands
Tuscan Chicken Spinach Soup with Roasted Red Pepper from Sue’s Nutrition Buzz
Decadent Desserts:
Azuki Red Bean Ice Cream from The Ninja Baker
Banana Pudding Parfaits from Hezzi-D’s Books and Cooks
Birthday Cake Macaron from A Kitchen Hoor’s Adventures
Caramel Peanut Butter and Jelly Bars from Pies and Pots
Chocolate Mousse Torte from That Skinny Chick Can Bake
Cinnamon Sugar Churros and Chocolate Sauce from Neighborfood
Crumb Cake Brownies from Table for Seven
Frozen Chocolate Covered Banana Pops from Ruffles & Truffles
Gluten-Free Epiphany Cake from Happy Baking Days
Gluten-Free Vegan Coconut Cookies by Killer Bunnies, Inc
Happy Birthday Cake Batter Truffles from Take A Bite Out of Boca
Kahlua Toffee Ice Cream Cake from Webicurean
Mini Chocolate Bundt Cake with Raspberry Sauce from Peanut Butter and Peppers
Pineapple Coconut Cupcakes from Basic N Delicious
S’mores Snack Cake from Alida’s Kitchen
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
Original article: Caramel Peanut Butter and Jelly Bars #SundaySupper
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