Best Cookies: PB & Jam Barsby Donna Monday

Peanut butter and jam make great sandwiches, but these two winners make even better cookies. These cookies have a crispy texture with a yummy chocolate peanut butter topping. Best of all, they’re no bake cookies, so leave your oven off. <BR><BR>PB &amp; Jam Bars <BR><BR>Bar <BR><BR>3 cups miniature marshmallows <BR>1 cup crunchy peanut butter <BR>½ cup butter <BR>4 ½ cups crips rice cereal <BR><BR>Filling <BR><BR>2/3 cup strawberry, apricot, or peach jam <BR><BR>Topping <BR><BR>½ cup milk chocolate chips <BR>1 tablespoon crunchy peanut butter <BR>2 teaspoons shortening <BR><BR>Directions <BR><BR>Melt marshmallows, 1 cup peanut butter and butter in 3-quart saucepan over low heat, stirring constantly, until smooth (4 to 5 minutes). Add cereal; quickly stir until well coated. Press mixture into ungreased 11x7-inch pan. <BR><BR>Spoon jam by teaspoonfuls over hot cereal mixture; gently spead over top. <BR><BR>Melt chocolate chips, 1 tablespoon peanut butter and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Gently spread over jam layer. Refrigerate until chocolate layer is firm (about 2 hours). Cut into bars.