Let’s Eat: Back to school desserts that are sure to please
By Heidi Sutton
After a long day of navigating new territory, make your child’s first day of school extra special with a special dessert.
Peanut Butter Bars
Recipe courtesy of Taste of Home

YIELD: Makes 3 dozen
INGREDIENTS:
1 3⁄4 cups reduced-fat creamy peanut butter, divided
1⁄3 cup butter, softened
1 cup packed brown sugar
3⁄4 cup sugar
2 eggs
1⁄2 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1 teaspoon baking soda
Frosting
4 1⁄2 cups confectioners’ sugar
1⁄3 cup fat-free milk
1⁄4 cup baking cocoa
1⁄4 cup butter, softened
1 teaspoon vanilla extract
1⁄2 teaspoon salt
DIRECTIONS:
In a large bowl, cream 1 cup peanut butter, butter, brown sugar, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the applesauce and vanilla. Combine the flour, oats and baking soda; gradually add to the creamed mixture and mix well (batter will be thick.)
Spread into a 15 x 10 x1-inch baking pan coated with cooking spray. Bake at 350 for 18 to 22 minutes, or until lightly browned. Cool on a wire rack for 10 minutes; spread with the remaining peanut butter. Cool to room temperature, then refrigerate for 30 minutes.
In a large bowl, beat frosting ingredients until light and fluffy. Spread over the peanut butter layer. Cut into bars.
Peanut Butter and Jelly Cookies
Recipe courtesy of Costco

YIELD: Makes 5 dozen
INGREDIENTS:
1 cup sugar, plus extra for coating dough
1 cup firmly packed light brown sugar
1 cup Crisco Butter Flavor Shortening or butter
1 cup peanut butter
2 large eggs
1⁄4 cup milk
2 teaspoons vanilla extract
3 1⁄2 cups all purpose Flour
2 teaspoons baking soda
1 teaspoon salt
3⁄4 cup strawberry Jelly, or any jam, jelly or preserves
DIRECTIONS:
Preheat the oven to 375 F. In a large mixing bowl, combine sugar, brown sugar, shortening, and peanut butter. Beat with an electric mixer until creamy. Beat in eggs, milk and vanilla.
In a separate bowl, stir together flour, baking soda and salt. Add to the peanut butter mixture and beat until blended. Shape the dough into 1-inch balls. Roll in sugar. Place balls 2 inches apart on an ungreased cookie sheet.
Bake for 7 minutes. Remove from the oven. Using the back of a teaspoon, make a rounded indentation in the top of each cookie. Fill each with about 1⁄2 teaspoon jelly. Bake an additional 2 minutes. Remove to a wire rack to cool.