Peanut Butter and Jelly Bars

Kim Conte
4


peanut butter and jelly bars

Peanut Butter & Jelly Bars


Oh the irony of posting a recipe for Peanut Butter and Jelly Bars so soon after our serious discussion of peanut allergies. But these were hot and fresh out of the oven, and I wanted to share with you...

In our house, peanut butter and jelly is staple right up there in importance with water and oxygen. We eat it all the time—breakfast, lunch, and dinner. And STILL, these were a treat for us (although I wish I hadn't been quite so stingy on the jam).

Peanut Butter & Jelly Bars from Barefoot Contessa At Home by Ina Garten

2 sticks butter, at room temperature

1.5 cups sugar

1 teaspoon vanilla extract

2 large eggs

2 cups creamy peanut butter

3 cups all-purpose flour

1 teaspoon baking powder

1.5 teaspoons kosher salt

1.5 cups raspberry jam or other jam (18 oz)

2/3 cups salted peanuts, coarsely chopped

Grease and flour a 9 x 13 x 2 baking pan. Cream butter and sugar on medium speed until light yellow (about 2 minutes). Add vanilla, eggs, and peanut butter and mix on low until combined. Sift together flour, baking powder, and salt. Add flour mixture to butter mixture gradually while mixing on low. Mix until just combined.

Spread two-thirds dough in pan. Spread jam evenly over the dough. Drop small globs of remaining dough over jam. Don't worry if all jam isn't covered—it will spread during baking. Sprinkle with chopped peanuts. Bake for 45 minutes at 350 until golden brown.

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