Peanut Butter & Jelly Bars


This recipe is from The Barefoot Contessa at Home, and I had been looking for an excuse to make them, so I was excited when a family BBQ had come up. I shouldn’t say this, but part of the reason I’m always so “polite” in never showing up to anyone’s house empty handed is because the host is giving me an excuse to make something I love or try something new without having to worry about it being in the house tempting me. This was definitely one of those times. I haven’t changed anything except for the baking time. It may simply be my oven, but I found these a little dry, so I would bake them a little less next time. You may find that the original suggestion of 45 minutes still works best for your oven. Oh, and definitely serve with a big glass of milk. Yum!

Ingredients

  • 2 sticks Unsalted Butter, at room temperature
  • 1 ½ cups Sugar
  • 1 tsp Vanilla
  • 2 Eggs, room temperature
  • 2 cups Creamy Peanut Butter
  • 3 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 ½ tsp Kosher Salt
  • 1 ½ cups Jam, raspberry or other favorite flavor
  • 2/3 cups Salted Peanuts, coarsely chopped

Directions:

  1. Preheat the oven to 350
  2. Grease a 9x13x2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
  4. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
  5. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. A cookie scoop worked well for this. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 35 to 45 minutes, until golden brown. Cool and cut into squares.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s