Streusel-topped peanut butter chip and jelly bars.

Peanut Butter Chips and Jelly Bars

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/2 cup cold butter or margarine
1 large egg, beaten
3/4 cup grape jelly
1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips - divided use

1. Heat oven to 375°F (190°C). Grease 9-inch square baking pan.
2. Stir together flour, sugar and baking powder; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in beaten egg until blended.
3. Reserve 1 cup mixture; press remaining mixture onto bottom of prepared pan.
4. Stir jelly to soften; spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly.
5. Stir remaining 2/3 cup chips into reserved crumb mixture; sprinkle over top.
6. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.

Makes about 16 bars.

High Altitude Directions:
Increase flour to 1 1/2 cups plus 1 tablespoon.
Add 1 tablespoon water with egg.
Do not change baking time or temperature.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.